Saturday, January 24, 2009

Salmon kedgeree recipe

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)
* 250g (1 1/4 cups) basmati or doongara rice
* 2 eggs
* 2 tsp olive oil
* 1 brown onion, halved, thinly sliced lengthways
* 1/4 cup coarsely chopped fresh continental parsley
* 1 lemon, rind finely grated, cut into wedges
* 1 x 415g can red salmon, drained, skin discarded

1. Cook the rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Drain well.
2. Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 8 minutes for a medium yolk or until cooked to your liking. Drain. Refresh under cold running water. Peel and cut into wedges.
3. Heat oil in a large, deep frying pan over medium-low heat. Add onion and cook, stirring, for 7 minutes or until onion softens. Add curry powder and cook, stirring, for 30 seconds or until aromatic. Add rice, parsley and lemon rind, and gently toss to combine.
4. Add the salmon to the rice mixture and gently fold until just combined. Divide the kedgeree among serving bowls and top with egg and lemon wedges. Serve immediately.

Australian Good Taste - Page 110
Recipe by Tracy Rutherford


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