Updated Jan 7, 2016Chatelaine
- HEAT a large saucepan over medium. Add oil, then onion and peppers. Cook until onion starts to soften, 3 min. Stir in rice and curry powder until all grains are well coated, about 1 min. Add broth. Boil, then reduce heat to low. Simmer, covered, until rice is tender and liquid is absorbed, 15 to 18 min.
- REMOVE from heat and stir in kale. Let stand, covered, 5 min. Transfer rice to a platter. Scatter salmon over rice. Arrange eggs over salmon.
NutritionCalories 445, Protein 33 g, Carbohydrates 48 g, Fat 14 g, Fibre 3 g, Sodium 825 mg.
How to skin and debone fish