1、Kale & salmon kedgeree

Packed full of heart-healthy brown rice, oily fish and turmeric, this curried classic makes a brilliant brunch, lunch or supper

Kale & salmon kedgeree recipe

Ingredients

Method

Meanwhile, season the salmon and steam over a pan of simmering water for 8 mins or until just cooked. Keep the pan of water on the heat, add the eggs and boil for 6 mins, then run under cold water.
  • Heat the oil in a large frying pan or wok, add the onion and cook for 5 mins. Throw in the kale and cook, stirring, for 5 mins. Add the garlic, curry powder, turmeric and rice, season and stir until heated through.
  • Peel and quarter the eggs. Flake the salmon and gently fold through the rice, then divide between plates and top with the eggs. Sprinkle over the lemon zest and squeeze over a little juice before serving.

  • https://www.truecookbook.com/recipe/kale-salmon-kedgeree-8595/

    2、Easy spiced salmon kedgeree

    Smoked salmon adds a new twist to this breakfast rice pot with eggs and Indian spices
    Easy spiced salmon kedgeree recipe

    Ingredients

    • 300g basmati rice
    • 100g unsalted butter
    • 2 tbsp olive oil
    • 1 tbsp hot curry paste (Madras)
    • 1 small red onion, finely chopped
    • 225g hot smoked salmon, cut into chunks or flaked
    • 4 hard-boiled eggs, shelled then roughly chopped
    • 4 spring onions, cut into 3cm lengths and finely shredded
    • juice of 1 lime
    • 2 tbsp each chopped fresh coriander and flatleaf parsley

    Method

    1. Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
    2. Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.Now add the onion and cook until softened and beginning to brown.
    3. Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining butter and serve in warm bowls.

    3、Watercress, new potato & salmon salad

    Keep cans of fish in your storecupboard and you’ll never be short of a healthy meal or snack
    Watercress, new potato & salmon salad recipe

    Ingredients

    Method

    1. Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
    2. Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.

    4、Italian broccoli & salmon bake

    Take a fresh look at broccoli with this creamy pasta bake
    Italian broccoli & salmon bake recipe

    Ingredients

    Method

    1. Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
    2. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
    3. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
    4. Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.

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