Kedgeree is a traditional English dish purported to have been brought back from India by people who had served overseas. It consists of flaked fish, usually smoked haddock, rice, Indian spices, hard-boiled eggs and parsley. I have really played around with the ingredients and produced a dish that is full of protein. I substituted salmon for smoked haddock, quinoa for rice and I added chutney, lime juice and cilantro into the mix too.
Pre-heat oven to 350 degrees F.
2 pieces of sockeye salmon
Juice of half a lemon
2 tbsp. olive oil
1 medium onion – diced
1 tsp. cumin
1 tsp. turmeric
2 tsp. curry powder
1 cup quinoa
4 eggs – hard boiled and quartered
2 – 3 tbsp. chutney
Juice of 1 lime
1 tbsp. parsley – finely chopped
1 tbsp. coriander – finely chopped
Line a baking tray with aluminum foil, place the salmon pieces on it, pour over the lemon juice and 1 tbsp. olive oil and make into a package. Cook in oven for 20 minutes. Leave to cool and then flake it.
Pour 1 tbsp. olive oil into a frying pan and when nice and hot add the onion and let soften but not brown.
Stir in the spices and cook for a few minutes until you can smell them.
Cook the quinoa in 2 cups of water. Bring to a boil, turn down heat and simmer for 15 minutes or until all water is absorbed. Set aside for 5 minutes then fluff with a fork.
Cook the eggs until hard-boiled.
In a bowl combine quinoa, flaked salmon, spiced onion. Stir in the chutney, lime juice, parsley and coriander.
Top with hard-boiled eggs.