Spiced Kedgeree with Steamed Salmon Steaks

Serves
4

Prep time
10 mins

Cooking time
35 mins

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.

Ingredients

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
1 litre vegetable or fish stock

Salmon

4 sustainably-caught salmon fillets
Pinch of curry powder
Sea salt and cracked black pepper
1 lime

To serve

2 soft boiled eggs
Lime wedges

Method

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 wedges. Season if necessary.

Cook's notes

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.