Directions:
- Lightly coat a large saucepan with oil and set over medium heat.
- Add the onion and stir often until it starts to soften, 3 minutes.
- Stir in the curry powder, ground coriander and rice until well coated, 1 minute.
- Add the chicken broth and bring to a boil over high heat.
- Cover and reduce the heat to low.
- Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
- Remove from the heat and let stand for 5 minutes.
- Meanwhile, break the salmon into chunks.
- Slice the eggs and tomatoes into wedges.
- Fluff the rice with a fork and stir in the cilantro.
- Spoon onto a platter.
- Scatter the salmon over top and arrange the egg and tomato wedges on the rice.
- Serve right away or refrigerate until cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.07 Kcal (415 kJ) | ||
| Calories from fat | 36.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 6% | |
|---|---|---|---|
| Cholesterol | 99.77mg | 33% | |
| Sodium | 712.71mg | 30% | |
| Potassium | 333.65mg | 7% | |
| Total Carbs | 4.74g | 2% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 9.16g | 18% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 40.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 41.1 Kcal (172 kJ) | ||
| Calories from fat | 15.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 6% | |
|---|---|---|---|
| Cholesterol | 41.39mg | 33% | |
| Sodium | 295.65mg | 30% | |
| Potassium | 138.41mg | 7% | |
| Total Carbs | 1.97g | 2% | |
| Sugars | 0.98g | 9% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 3.8g | 18% | |
| Vitamin C | 6.9mg | 28% | |
| Iron | 0.4mg | 5% | |
| Calcium | 17mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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