Kedgeree-Style Poached Salmon Salad With Peas And Toasted Pepitas

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 fresh bay leaves*

1 tsp whole black peppercorns

2 x 300g skinless salmon fillets

1 cup (200g) basmati rice

1/2 cup (75g) pepitas (pumpkin seeds)

Olive oil, to drizzle

1/2 cup (70g) slivered almonds

Pinch caster sugar

1 cup (120g) frozen baby peas

4 eggs

1 tbs extra virgin olive oil

Finely grated zest of 1/2 lemon,

plus juice of 1 lemon

1/2 tsp smoked paprika (pimenton)*

1 tsp ground cumin

1/2 tsp fennel seeds

Chopped parsley and dill, to serve

1 cup (280g) natural yoghurt

Juice 1 lemon

Small handful dill, finely chopped

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