For a salmon recipe that’s a creative new take on a kedgeree, give this spicy dish a go. With turmeric and curry paste, it’s got a great punchy flavour that will create a gorgeously different fishy roast. Try it for your next dinner party and your guests will be really impressed.
- 2tbsp sunfower oil
- 1 onion, peeled and finely chopped
- 300g long-grain rice, washed
- 2tsp turmeric
- 3tbsp curry paste
- 600ml vegetable or fish stock
- a bunch of spring onions, finely chopped
- a squeeze of fresh lemon juice
- 2 tail-end fillets of salmon, the same size, around 750g each tail
- 8 small free-range eggs
To make the stuffing, heat half the oil in a medium saucepan then cook the onion until soft. Add the remaining oil, rice, turmeric and curry paste and stir well over a medium heat for a couple of minutes. Ensure the rice is well coated in the spices. Add the stock, bring to the boil then turn down to a very gentle simmer and cover. It should take about 15 minutes to cook. Once all the liquid has evaporated, turn of the heat and leave covered for a few minutes to dry out.
When the rice has cooled slightly, add the spring onions and the lemon juice. Heat the oven to 200C, gas 6. Lay one side of salmon, skin-side down, on a chopping board. Put spoonfuls of rice along the flesh then top with the other fillet, skin-side up. Any leftover rice can be reheated and served on the side. Tie the fillets together with string – 3 pieces should do it – then put on an oiled baking tray. Roast for 30 minutes.
Just before serving, put the eggs in a saucepan of cold water, bring to the boil then simmer for 5 minutes. Shell and serve with the salmon.