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Salmon, mushroom and turmeric kedgeree (fish)
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Prep Time 20 mins
Course Breakfast
Servings 2

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.