- Prep time 10 minutes
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 400°F. On greased baking sheet, brush salmon with oil; sprinkle with half each of the salt and pepper. Bake until fish flakes easily when tested with a fork, about 20 minutes. Flake into about 2-inch chunks; set aside.
Meanwhile, in saucepan, melt ghee over medium heat. Add onion; cook until softened and golden, about 8 minutes. Stir in ginger, curry powder, turmeric, cardamom pods (if using), bay leaf, and remaining salt and pepper; cook until fragrant, about 30 seconds. Stir in rice; cook, stirring constantly, for 1 minute.
Add broth; bring to boil. Cover and reduce heat; simmer until rice is tender and liquid has evaporated, about 20 minutes. Remove from heat. Stir in peas, cilantro and parsley; let stand, covered, for 2 minutes. Discard bay leaf. Gently stir in salmon. Transfer mixture to serving platter; arrange eggs on top. Sprinkle with chopped fresh dill before serving.
Nutritional facts Per serving: about
- Sodium 765 mg
- Protein 23 g
- Calories 413.0
- Total fat 15 g
- Potassium 369 mg
- Cholesterol 222 mg
- Saturated fat 5 g
- Total carbohydrate 45 g
%RDI
- Iron 14.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 18.0
- Vitamin C 8.0
