This is our take on the classic British dish, Kedgeree... This recipe uses fresh salmon, Indian spices, chilli, green beans and free range eggs. Perfect for a weekend brunch as well as a weeknight dinner.
30 Minutes. Gluten Free. Dairy Free. Sugar Free.
2 x 160g salmon fillets
3/4 cup long grain rice
2 free range Australian eggs
100g green beans
1 brown onion
3 sprigs coriander
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon chilli powder
1 natural chicken stock cube
Preheat oven & cook salmon
Preheat oven to 200ºC on fan bake. Season salmon with olive oil and salt. Place salmon skin side down on a lined bake tray on the middle rack. Bake for 8 minutes. Once cooled, flake into chunks.
Boil eggs & prepare vegetables
Bring a small pot of water to boil. Using a spoon, place room temperature eggs into pot for 10 minutes. Remove eggs and place in a cup. Run them under cold water for a couple of minutes. Crack shells against hard surface and peel carefully. Cut into quarters. Finely dice the onion. Top and tail then halve the beans.
Dissolve spice mix in 600ml hot water. Heat a pan with a lid to medium to high heat. Add a generous drizzle of olive oil with the onion. Cook for 2 - 3 minutes. Add the rice. Season with salt and pepper. Pour spice mix water over, stir and bring to boil. Cover then reduce to a simmer for 10 minutes. Add beans and stir. Cook for a further 5 minutes until the rice is tender. Remove from heat and allow to rest.
Serve rice onto plates. Top with salmon and eggs.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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