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Salmon, mushroom and turmeric kedgeree

A tasty fish dish with mushrooms and a mild kedgeree.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Indian
Servings 2


  • 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
  • lemon wedges (to serve)


  • 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.
  • 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.
    Flake the reserved salmon and gently combine add to the mushroom and rice mixture with the eggs and parsley.
  • Season with salt and pepper.
Keyword breakfast, fish, seafood, spicy