This recipe is perfect for breakfast or brunch and is designed to be shared. Gluten-free salmon kedgeree, served on a large platter, offers different layers and textures that will delight both your eyes and palate. The fragrant, spicy rice and hearty salmon are perfectly complemented by the fresh and vibrant beetroot slaw, making it an ideal meal to start your day with.
Salmon Kedgeree with Beetroot Slaw
- 2 x 200g salmon fillets skins removed
- 2 tablespoons olive oil plus extra for brushing and if needed
- finely grated zest of 1 lemon
- 300 g basmati rice
- 1 small onion finely chopped
- 4 garlic cloves finely chopped
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1½ tablespoons ground turmeric
- 6 cloves
- 6 black peppercorns
- 1 cinnamon stick
- 6 curry leaves
- 6 green cardamom pods lightly crushed
- 1 tablespoon sea salt
- 100 g peas steamed or boiled
- sea salt and black pepper
- 2 medium raw beetroot grated
- 1 garlic clove
- 4 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 handful of fresh coriander finely chopped
- 1 handful fresh mint finely chopped
- 1 large onion finely sliced
- 500 ml canola oil
- 4 poached eggs
- 1 handful of fresh parsley chopped
- Combine all the ingredients for the beetroot slaw in a bowl and mix well. Cover and leave to rest in the fridge until needed.
- Preheat the oven to 200°C. Place the salmon fillets on a baking tray lined with baking paper. Brush with olive oil, sprinkle with the lemon zest and season with salt and pepper. Bake for 15 minutes, or until just cooked, then allow to cool. Once cool, break into large flakes with a fork, and set aside.
- Place the basmati rice in a large bowl and rinse under water until the water runs clear. Cover the rice with fresh water and leave to soak for 30 minutes. This will help to reduce the cooking time.
- Heat the 2 tablespoons of oil in a large heavy-bottomed pan over a medium heat. Add the onion and sauté for about 5 minutes until it is translucent. Add the garlic and cook for 2 minutes. Add the spices and fry or a couple of minutes. Add some more oil if it becomes too dry – you want a paste-like consistency.
- Drain the rice and add to the pan, mixing well to ensure that it is well coated with the spice paste. Add 600ml water and salt. Increase the heat to high to bring it to the boil. Reduce the heat to low, cover, and simmer for around 30 minutes or until the rice is cooked.
- While the rice is cooking, prepare the crispy onions. Heat the vegetable oil in a wok over a medium heat. Test the oil’s heat by dropping in a slice of onion to test; if it dances and fizzes on the surface of the oil, the temperature is correct. Add the onions and fry until golden, stirring to make sure the onions nearest the wok edges don’t burn. Using a slotted metal spoon, remove the onions from the oil when they are a shade or two lighter than your desired shade, as they will continue to cook after being removed from the oil. Place on kitchen paper to soak up any excess oil.
- Just before the rice is cooked, remove the cinnamon stick, cloves and cardamom pods from the pan. Add the peas and cook for a couple of minutes as the rice finishes cooking.
- To serve, spoon the rice onto a large platter. Top with the flaked salmon, poached eggs, crispy onions, and a generous amount of chopped parsley. Serve with the beetroot slaw on the side.