Salmon Kedgeree
with Green Beans & Boiled Eggs
Kedgeree is one of our favourite dishes formed by the fusion of Indian cuisine and English cooking. First gaining popularity in Victorian English society, it’s not hard to see why this moreish blend of salmon, fragrant rice, parsley and the finishing touch of a boiled egg is still enjoyed so widely today.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
2 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
brown onion
1 bag
green beans
2 clove
garlic
1 sachet
mild curry powder
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bunch
parsley
½
lemon
Not included in your delivery
6 cup
water
4
eggs
(Contains: Eggs;)
1 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, rinse the basmati rice well. Finely slice the brown onion, chop the green beans into 3 cm lengths, peel and crush the garlic, finely chop the parsley, and slice the lemon into wedges.
Place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes or until the rice is soft. Drain.
Meanwhile, bring a small saucepan of water to the boil. Place the eggs in the boiling water. Boil for 6-7 minutes, for medium-hard yolk, drain and refresh under cold water. Peel the eggs and slice into wedges. Set aside.
Heat a large deep frying pan over medium-high heat. Season the salmon with salt and pepper and drizzle with half the olive oil. Cook the salmon for 3-4 minutes on each side, or until cooked through. Set aside on a plate and flake the salmon into pieces with a fork.
In the same frying pan, heat the remaining olive oil. Add the brown onion and green beans and cook, stirring, for 5 minutes or until the onion and beans soften. Add the garlic and mild curry powder and cook, stirring, for 30 seconds, or until fragrant. Add the cooked basmati rice and half the parsley, and gently toss to combine. Remove from the heat and stir through the flaked salmon. Toss to combine. Season to taste with salt and pepper.
To serve, divide the kedgeree among serving bowls and top with egg, remaining parsley and lemon wedges. Dig in!
