Easy Salmon Kedgeree

Nutrition per serve

Ingredients

• 150g basmati rice
• 10g masala seasoning
• 1pcs tomato
• 2clov garlic
• 1bunch mint
• 130g natural yoghurt
• 2pcs Tasmanian salmon fillets
• 1pcs egg
• 15ml plain flour
• 20g butter

Method

1. Step 1 — Cook curried rice
   Put the rice in a small saucepan with 2 tsp masala seasoning and 250ml (1 cup) water and stir to combine. Cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the egg. Coarsely chop the tomato. Crush or finely chop the garlic. Reserve a few whole leaves, then finely chop the mint, discarding the stems. Put the yoghurt and chopped mint in a bowl, season with salt and pepper and stir to combine.
3. Step 3 — Boil egg
   Cook 1 egg in the pan of boiling water for 6 mins for soft-boiled or 8 mins for hard-boiled. Drain, then cool in cold water. Peel and quarter the egg. Meanwhile, combine the remaining masala seasoning and 1 tbs plain flour on a plate and season with salt and pepper. Dust the salmon with the flour mixture.
4. Step 4 — Pan-fry salmon
   Heat 20g butter in a medium deep frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp. Reduce heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from pan. Add the tomato and garlic to the pan and cook, stirring, for 2 mins or until softened. Stir in 1 tbs water.
5. Step 5 — Serve up
   Add the curried rice to the tomato mixture and stir until well coated. Remove the pan from the heat. Taste, then season with salt and pepper. Top with the salmon, egg and mint yoghurt, then scatter over the reserved mint leaves. Divide the kedgeree among bowls or pop the pan on the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it yours
   If you like a kick of heat, scatter over a pinch of chilli flakes or thinly sliced fresh chilli just before serving.

Allergens

Eier, Gluten, Wheat, Milch, Sulfit, Fisch