Name: Keto-Friendly Kedgeree with Salmon Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g MSC salmon boned skin off smoked; 1 brown onion chopped; 2 garlic cloves chopped; 3 spring onions chopped; 2 tbs butter; 350 g cauliflower rice; 150 g English spinach roughly chopped; 1 tsp ground cumin; 1 tsp curry powder; 1 tsp turmeric; 1 pinch sea salt; 1 pinch black pepper; 4 eggs halved soft-boiled

by Scott Gooding Last updated on 07/10/2019

Turn this British-Indian recipe on its head and make this keto-friendly version for dinner tonight. - Scott Gooding

Ingredients

500 g MSC salmon boned skin off smoked
1 brown onion chopped
2 garlic cloves chopped
3 spring onions chopped
2 tbs butter
350 g cauliflower rice
150 g English spinach roughly chopped
1 tsp ground cumin
1 tsp curry powder
1 tsp turmeric
1 pinch sea salt
1 pinch black pepper
4 eggs halved soft-boiled

Method

Step 1

Blitz the cauliflower in a food processor to form rice.
Step 2

Remove from the jug and set aside.
Step 3

Heat the butter in large frypan.
Step 4

Add the onion and spring onions, and cook for 4-6 minutes on low heat until softened.
Step 5

Add the cumin, curry powder and turmeric, and stir and cook for 1 minute.
Step 6

Add the cauliflower rice and cook for 2-3 minutes stirring.
Step 7

Add the smoked salmon and cook for 4-5 minutes.
Step 8

Add the spinach, and cook until greens have wilted and cauliflower is warmed through.
Step 9

Remove from the heat and season.
Step 10

Add boiled eggs.