Kedgeree Bowls with Salmon and Egg
with Curry Spiced Brown Rice and Veggies- Salmon
- Egg
- Soy
- Sulphites
- Mustard
- Milk
- Fish
- Gluten
- Soy
- Crustaceans
- Egg
- Sesame
- Sulphites
- Wheat
- Tree nuts
- May contain traces of allergens
- Peanuts
Ingredients: Salmon fillets • Brown rice • Mirepoix (onion, carrot, celery) • Lime • Kale • Grade A egg • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 cup
Quick Cook Brown Rice
1 unit(s)
Egg
(Contains: Egg)
113 g
Mirepoix
56 g
Kale, chopped
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
1 tbsp
Butter*
¼ tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, to a small pot, add 5 cups (8 cups) warm water. Bring to a boil over high.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Finely chop kale, discarding any large ribs.
- Once water is boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Line a baking sheet with foil.
- Pat salmon dry with paper towels. Season with salt and pepper. Spread 1/2 tbsp (1 tbsp) curry paste over top. Drizzle 1 tsp (2 tsp) oil over top.
- Broil in the middle of the oven for 8-10 min until golden and cooked through.**
- Once rice is cooked, heat a large non-stick pan over medium-high heat.
- Fluff rice with a fork.
- When the pan is hot, add 1/2 tbsp (1 tbsp) olive oil, kale and mirepoix. Season with salt and pepper. Cook for 2-3 min, stirring often, until tender-crisp.
- Add rice, lime juice, lime zest, remaining curry paste and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring often until butter melts.
- Peel, then quarter eggs. Season with salt and pepper.
- Divide rice between bowls.
- Top with salmon and egg.
- Sprinkle cilantro over top.
- Squeeze a wedge of lime over top
If you've opted to get salmon, prep in the same way the recipe instructs you to prep tilapia, then increase the broil time to 8-10 min.**
