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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 331.8
  • Total Fat: 5.6 g
  • Cholesterol: 40.2 mg
  • Sodium: 66.2 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 5.8 g
  • Protein: 18.2 g

View full nutritional breakdown of Salmon, Rice and Lentil Kedgeree calories by ingredient
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Salmon, Rice and Lentil Kedgeree

Submitted by: PAMLEARNED

Introduction

Kedgeree is a British-Indian colonial meal that has been adapted as a first-run show of color from leftover salmon. This is a take on a recipe from the September or August 2011 issue of Fine Cooking. I prepared it quite differently and gave myself 6 servings instead of four for the recipe, and it drops to just about 331 power-packed calories from 650! I love the protein and fiber count! I think it has a mild Indian flavor, but like so many Indian dishes can be heated up easily--especially if you stir in an unground Indian spice mix and roast in the oiled pan before you begin your saute. Kedgeree is a British-Indian colonial meal that has been adapted as a first-run show of color from leftover salmon. This is a take on a recipe from the September or August 2011 issue of Fine Cooking. I prepared it quite differently and gave myself 6 servings instead of four for the recipe, and it drops to just about 331 power-packed calories from 650! I love the protein and fiber count! I think it has a mild Indian flavor, but like so many Indian dishes can be heated up easily--especially if you stir in an unground Indian spice mix and roast in the oiled pan before you begin your saute.
Number of Servings: 6

Ingredients

    1/2 cup lentils
    1 one-inch piece of cinnamon (or sprinkle some ground cinnamon in.

    Bring to boil, then simmer about 30 minutes.

    1 cup basmati rice, or 2.5 cups leftover cooked rice of your choice.

    Prepare rice in rice cooker, if needed.

    1Tbs cumin seeds
    1 teaspoon chili powder
    1/2 teaspoon tumeric

    OR 1.5 TBS hot madras curry powder

    1 large yellow onion, chopped
    1 medium jalapeno, chopped
    1 tsp canola oil or butter
    1 TBS minced fresh ginger
    2 large cloves garlic

    1 cup frozen peas, mostly thawed
    3/4 pound baked, grilled, or otherwise cooked salmon, cut simply into chunks

    1/2 cup chopped fresh cilantro
    1 tsp per person mango or tamarind chutney

Directions

Cook lentils with cinnamon stick by rinsing,covering with water in a saucepan, bringing to a boil, then down to a 30 minute simmer.

Cook rice, or let sit out to room temp.

Grill, Bake or pull out leftover salmon.

In frypan, use just 1 tsp canola oil to heat up pan and add spices, stirring briefly. Then, add garlic, ginger, and onion. Saute until transparent. Add the jalapeno.

Drain lentils and stir into frypan mix. Stir in peas. Then, if there's room, stir in salmon, or transfer to a serving dish and stir in.

Season with lemon juice, salt, and pepper. Serve with 1 tsp chutney on the side.


Serving Size: Makes 6 servings of approximately 1.25 cups mixed.

Number of Servings: 6

Recipe submitted by SparkPeople user PAMLEARNED.






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