Salmon kedgeree

Salmon kedgeree
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • 30 minutes or less
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A high protein, easy dish that low in salt, potassium and phosphate.

Chef

Lizzie Morey
Lizzie Morey

A quick and easy supper recipe.

Ingredients

1 teaspoon olive oil

1 large onion, finely chopped

240g basmati rice

1 teaspoon curry powder

200g frozen peas

200g fresh or frozen green beans, trimmed

200g flaked cooked salmon

4 eggs, hard-boiled for 6 minutes

A handful of parsley, chopped

Method

  1. Step 1

    Heat the oil in a pan and gently cook the onion for 10 minutes until soft.

  2. Step 2

    Meanwhile cook the rice according to the packet instructions.

  3. Step 3

    Once both the onions and rice are cooked, add the rice and curry powder into the pan with the onions and stir together.

  4. Step 4

    Boil the peas and green beans in plenty of water, drain and add to the pan with the rice.

  5. Step 5

    Then add the cooked salmon, stir to combine, and heat through.

  6. Step 6

    Quarter the eggs and serve on top of the kedgeree, sprinkled with parsley.

Food facts

The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, when following the quantities and serving sizes given.

This recipe is also low in phosphate, however it still contains phosphate, provided by the salmon and egg. If you are prescribed a phosphate binder you should take as directed.

This recipe is high in protein, which makes it suitable for those advised to eat more protein, particularly those receiving dialysis.

To increase the fibre of this dish, consider using a wholegrain rice.

Use cheaper fish eg white fish, or any fish on special offer, frozen fish that you can defrost and cook, or tinned tuna fish (in spring water).

This dish is best eaten fresh.