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All the flavours and textures of a traditional kedgeree but with the hearty addition of delicately cooked salmon steaks. A typical brunch recipe has been transformed to a simple and healthy midweek meal.
Preparation time: 10 minutes
Cooking time: 35 minutes
For the Kedgeree
1 tablespoon coconut oil
1 large onion, finely diced
1 large garlic clove, crushed
½ tablespoon curry powder
½ tablespoon turmeric
Bunch of fresh coriander
1 heaped tablespoon korma paste
350g brown rice or brown basmati rice, washed and drained
1litre vegetable or fish stock
For the Salmon
4 sustainably-caught salmon fillets
Pinch of curry powder
Sea salt and cracked black pepper
2 soft boiled eggs
- Warm the coconut oil in the Toughened Non-Stick Sauté Pan over a medium heat. Gently fry the onions for 5-6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute.
- Add the curry powder and turmeric to the pan and fry for 1 minute, stirring continuously to ensure the spices do not burn. Finely dice the stalks of the coriander and add to the pan. Spoon in the korma paste and cook for a further 2 minutes.
- Pour in the rice and stir well into the spice mixture coating every grain. Add the stock and bring to a boil. Turn down the heat and allow the rice to simmer for 20 minutes without the lid. Preheat the oven to 200⁰C / Fan 180⁰C / Gas Mark 6.
- In the meantime, prepare the salmon. Sprinkle with the curry powder and seasoning and grate over the zest of 1 lime.
- After 20 minutes of gentle simmering, remove the pan from the heat, give the rice a stir, lay in the prepared salmon fillets and put on the lid. Place in the oven and bake for 15-20 minutes depending on the size of the fillets. The rice should be cooked with a little bite and the fillets to be delicately poached.
- Remove from the oven and fluff up the rice with a fork. Slice the eggs in half and nestle in the rice. Roughly chop and sprinkle with the remaining coriander and serve to the table with lime Season if necessary.
- Use the leftovers the next day and create a cold salmon and rice salad. Simply flake any leftover salmon in large chunks into the rice and spoon over a bed of mixed leaves. Add fresh soft-boiled eggs and lime wedges to serve.