Anytime One-Dish Salmon

A dish that's as fast as it is delicious.

Serves 6


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

Yogurt Dressing

1 cup low-fat yogurt
¼ cup fat-free sour cream
1/8 teaspoon dry mustard
2 teaspoons apple cider vinegar
1 clove garlic, crushed
1 green onion, thinly sliced, white and light green parts only
Pinch black 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. 
  5. Garnish with parsley and serve warm.

Nutritional Information

Per serving: 249 calories, 19 gm protein, 16 gm carbohydrate, 12 gm fat, 3 gm sat fat, 6 gm mono fat, 144 mg cholesterol, 1 gm fiber, 423 mg sodium