Anytime One-Dish Salmon


  • 2 Tablespoons olive oil
  • 2 cups cooked brown rice
  • 3 hard-boiled eggs, chopped
  • 1 14.75-ounce can pink salmon drained, bones removed and flaked
  • 2 teaspoons curry powder
  • ¼ teaspoon cayenne pepper


  1. Heat olive oil in deep fry pan on low heat.
  2. Add cooked rice, chopped eggs, salmon and spices, heat through and stir to mix.
  3. Remove mixture to round bottomed bowl and press in with spatula.
  4. Place serving plate upside down over bowl and holding the two tightly together, invert so that Kedgeree is neatly mounded on a plate. Garnish with parsley and serve warm.


Serves 6. Per serving: 249 calories, 19g protein, 16g carbohydrate (1g fiber), 12g fat (3g sat, 9g mono/poly), 423mg sodium