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Salmon, Mushroom and Turmeric Kedgeree

Serves 4

 

Ingredients

300g salmon fillets

30ml avocado oil

250g Button mushrooms, sliced

5 spring onions, sliced

5ml mustard seeds

10ml mild or medium curry powder

5ml turmeric

250g brown basmati rice, cooked

1 can lentils, drained

2 eggs, hardboiled, peeled and quartered

30g flat-leaf parsley, chopped

salt and milled black pepper

lemon wedges, to serve

 

Method

1 Heat a dry pan until hot and sear the salmon fillets, skin side down, for 2 minutes. Turn fillets over, cook for 2-3 minutes (depending on thickness). Set aside.

2 Heat the oil in a pan and gently fry the mushrooms for 2-3 minutes. Add the spring onions and mustard seeds and cook for 2 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the rice and lentils.

3 Flake the reserved salmon and scatter over the mushroom and rice mixture along with the eggs and parsley. Season with salt and pepper and serve with lemon wedges.