Project Description

Salmon, mushroom and turmeric kedgeree (fish)
Ingredients
- 300 grams salmon fillets
- 30 ml 30ml avocado oil
- 250 g button mushrooms, sliced
- 5 spring onions
- 5 ml mustard seeds
- 10 ml mild or medium curry powder
- 5 ml turmeric
- 250 g brown basmati grain white rice, cooked
- 1 can lentils, drained
- 2 eggs hardboiled and quartered
- 30 g flat leaf parsley, chopped
- salt and milled black pepper
- lemon wedges (to serve)
Instructions
- Heat a dry pan until hot and sear the salmon fillets, skin side down, for 2 minutes. Turn fillets over cook for 2-3 minutes (depending on thickness). Set aside. Heat the oil in a pan and gently fry the mushrooms for 2-3 minutes. Add the spring onions and mustard seeds and cook for 2 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the rice and lentils. Flake the reserved salmon and gently combine add to the mushroom and rice mixture with the eggs and parsley. Season with salt and pepper.
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