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Salmon, Mushroom and Tumeric Kedgree (Fish)Featured

Salmon, Mushroom and Tumeric Kedgree (Fish)


For 4

To Serve

  • lemon wedges

You will need...

  • 300 g salmon fillets
  • 30 ml 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

Salmon, Mushroom and Tumeric Kedgree (Fish) Method

  1. Heat a dry pan until hot and sear the salmon fillets, skin side down, for 2 minutes.
  2. Turn fillets over cook for 2-3 minutes (depending on thickness). Set aside.
  3. Heat the oil in a pan and gently fry the mushrooms for 2-3 minutes.
  4. Add the spring onions and mustard seeds and cook for 2 minutes.
  5. Stir in the curry powder and turmeric and cook for 2 minutes. Add the rice and lentils.
  6. Flake the reserved salmon and gently combine add to the mushroom and rice mixture with the eggs and parsley.
  7. Season with salt and pepper.
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