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Photo of Salmon kedgeree by WW

Salmon kedgeree

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Delicious hot or cold, this easy rice dish features flakes of fresh salmon flavoured with lemon and dill

Ingredients

Rice, white, dry

130 g, long-grain

Egg(s)

3 medium

Skinless salmon

400 g

Fresh lemon rind

20 g, 5cm strip

Reduced fat oil spread

2 tsp

Frozen green peas

1 cup(s), (120g), thawed

Lemon juice

1 tbs

Fresh dill

¼ cup(s), sprigs

Lemon(s)

1 medium, cut into wedges, to serve

Instructions

  1. Cook rice following packet instructions or until tender. Drain.
  2. Meanwhile, cook eggs in a medium saucepan of boiling water for 10 minutes. Drain. Set aside in cold water for 5 minutes. Peel and cut into quarters.
  3. Meanwhile, place salmon and rind in a medium saucepan. Cover with water and bring to the boil over medium heat. Reduce heat to low and simmer, covered, for 8–10 minutes or until salmon is just cooked through. Drain. Discard rind. Cool salmon for 5 minutes. Use a fork to flake salmon into small pieces.
  4. Melt spread in a large non-stick frying pan over medium heat. Add rice, peas and juice and cook, stirring, for 3–4 minutes or until heated through (see note).
  5. Add salmon and dill and cook, stirring, for 3–4 minutes or until heated through. Top with eggs and serve with lemon wedges.

Notes

SERVING SUGGESTION: Frozen mixed vegetables.For Indian-style kedgeree you can add 1 teaspoon curry powder with the rice in Step 4.

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