Salmon and vegetable kedgeree

» Salmon and vegetable kedgeree
Salmon and vegetable kedgeree


  • 1 1/2 cups SunRice Basmati Rice
  • 500g packet frozen vegetable mix
  • 1 1/2 tablespoons vegetable oil
  • 4 green onions, thinly sliced
  • 3 teaspoons curry powder
  • 2 x 150g hot-smoked salmon portions, skin removed, flaked


Step 1

Cook rice in a saucepan of boiling, salted water for 10 to 12  minutes or until just tender, adding vegetables for the last 5  minutes.

Step 2

Heat oil in a large, deep frying pan over medium heat. Cook onion,  stirring, for 3 minutes or until softened. Add curry powder. Cook,  stirring, for 1 minute or until fragrant. Add rice. Stir to combine

Step 3

Add vegetables and salmon. Season with salt and pepper. Cook for   2 to 3 minutes or until heated through. Serve.

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