October 21, 2010

Salmon Kedgeree

I often like to cook meals that are easy to re-heat for lunch the following day. It's all about me being practical, I suppose. I also prefer one-pot meals (who wouldn't?!), but I've realised that I don't actually cook them that often! I feel like any cooking in my tiny kitchen creates so much mess that if I can by any means reduce the amount of washing up I have to do afterwards then it's a mission accomplished.

Technically this isn't a one-pot meal though as you will have to poach the salmon separately. It's a superbly easy dish though, and highly nutritious! It's a shame I can't eat more than a tiny piece of cooked salmon (raw and smoked is fine, but for some odd reason cooked salmon makes me nauseous) because this dish definitely has potential.

On a side note I can't tell you how happy I am it's almost Friday! I hope you've all had a good week so far ;-)

Salmon Kedgeree
(Recipe Adapted from 80/20 Diet by Teresa Cutter)

1 tbs olive oil
1 onion, finely diced
small piece of fresh ginger, grated
1 cinnamon stick
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
200g basmati rice
375ml vegetable stock
2 carrots, diced
100g frozen peas
2 handfuls baby spinach leaves
1/4 lemon, juiced

400g salmon fillet, poached and broken into bite size pieces
20g slivered almonds, toasted

Heat the olive oil in a large frying pan, add the onion and the spices and sauté for a few minutes. Add a little water to prevent the spices from burning. Add the rice, stock, carrots and peas, bring to boil, then cover and simmer for 15 minutes. Fold through the spinach leaves, add the lemon juice and allow to sit for a few minutes. Add the salmon and gently fold to mix. Serve sprinkled with the almonds.