Brunch the Sunday Way salmon kedgeree with beetroot slaw – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Brunch the Sunday Way salmon kedgeree with beetroot slaw By You Magazine - July 12, 2020 This salmon kedgeree with beetroot slaw is designed to be shared. The fresh and vibrant slaw is a perfect side to the fragrant, spicy rice and the salmon. Patricia Niven SERVES 4 TIME TAKEN 1 HOUR 30 MINUTES 2 x 200g salmon fillets, skins removed 2 tbsp olive oil, plus extra for brushing and if needed finely grated zest of 1 lemon sea salt and black pepper 300g basmati rice 1 small onion, finely chopped 4 garlic cloves, finely chopped 2 tbsp ground coriander 2 tbsp ground cumin 1½ tbsp ground turmeric 6 cloves 6 black peppercorns 1 cinnamon stick 6 curry leaves 6 green cardamom pods, lightly crushed 1 tbsp sea salt 100g peas, steamed or boiled FOR THE BEETROOT SLAW 2 medium raw beetroot, grated 1 garlic clove 4 tbsp white wine vinegar 2 tbsp olive oil 1 tbsp lemon juice 1 handful of fresh coriander, finely chopped 1 handful fresh mint, finely chopped FOR THE CRISPY ONIONS 500ml rapeseed oil 1 large onion, finely sliced TO SERVE 4 poached eggs 1 handful of fresh parsley, chopped 1. Combine all the ingredients for the slaw in a bowl and mix well. Cover and leave in the fridge until needed. 2. Preheat the oven to 200C/180C fan/ gas 6. Place the salmon on a baking tray lined with parchment. Brush with the oil, sprinkle with the lemon zest and season. Bake for 15 minutes then allow to cool. Break into large flakes with a fork and set aside. 3. Rinse the rice in a large bowl until the water runs clear. Cover with fresh water and soak for 30 minutes. 4. Heat the 2 tablespoons of oil in a large heavy-bottomed pan over a medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and cook for 2 minutes. Add all the herbs and spices up to the salt then fry for a couple of minutes. Add more oil if it becomes too dry – you want a paste-like consistency. 5. Drain the rice and add to the pan, mixing to ensure it is well coated with the spice paste. Add 600ml water and the salt. Increase the heat to high to bring it to the boil. Reduce the heat to low, cover, and simmer for 30 minutes or until the rice is cooked. 6. While the rice is cooking, make the crispy onions. Heat the rapeseed oil in a wok over a medium heat. Add the onions to fry until golden, stirring so they don’t burn. Remove them using a slotted metal spoon and place on kitchen paper to soak up any oil. 7. Just before the rice is cooked, remove the cinnamon stick, cloves and cardamom pods from the pan. Add the peas and cook for a few minutes. Prepare the poached eggs. 8. To serve, spoon the rice on to 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. Now buy the book with £5 off Brunch the Sunday Way by Alan Turner and Terence Williamson is published by Frances Lincoln, price £14.99. To order a copy for £9.99 until 26 July go to whsmith.co.uk and enter the code YOUBRUNCH at the checkout. Book number: 9780711248595. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved