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Fresh Salmon Kedgeree

Heart.Foods's picture
Ingredients
  Vegetable oil 1 Tablespoon (Rapeseed)
  Onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), crushed
  Cooked rice 1 Kilogram (Any Rice Will Work With This)
  Eggs 4
  Salmon fillet 500 Gram
  Paprika 1 Dash
  Ground black pepper To Taste
  Parsley 1 Cup (16 tbs), chopped
Directions

In a large pan or wok, heat the oil and add the onion.
Cook on a medium heat for 5 minutes, trying not to let the onion brown.
Add the garlic, then the rice and toss well.
Remove from the heat.
Meanwhile, in a pan, heat two thirds water to one third vinegar (white wine or rice vinegar is best).
When it is boiling hard add 2 of the eggs and poach for 2 minutes.
Remove from the pan and add to a bowl of cold water to stop the cooking process.
Repeat with the remaining 2 eggs.
Heat a non-stick pan and add the salmon.
You don't need oil when cooking salmon in a non-stick pan as it releases its own oils.
Cook over a medium heat for 3-4 minutes on each side.
Return the rice pan to the heat and add the salmon to it, flaking it as you mix it in well with the rice mixture.
Add paprika and freshly ground pepper to taste.
Remove from the heat after a minute or so and mix in the parsley.
Divide the mixture between 4 bowls, placing a poached egg on each, and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Salmon
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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