Salmon Kedgeree

In an effort to eat more fish (I like it but hubby isn’t a huge fan) we threw together this very yummy and quick salmon and rice dish a few weeks back. I was so thrilled that little man enjoyed it, but then at the moment he loves any rice dish thankfully!

I had seen Jamie Oliver make this on one of his special shows and always loved the look of the yellow rice, hard boiled eggs with pieces of moist fish and flecks of green. I hunted down this recipe and thought for sure the men in the house would eat it – thankfully they did! Its not a traditional recipe in the sense it contains coriander and the eggs are not boiled but rather made into a thin omelette and then sliced.

Inspired by this recipe here.

500ml cold water
750g or two large salmon fillets
2 limes
50g unsalted butter
2 teasp vegetable oil
250g basmati rice (not washed)
1 small to medium size finely chopped onion
3 eggs
1/2 teasp each of ground coriander, ground cumin and turmeric
1 bunch coriander – chopped

Place the salmon fillets in a glass or ceramic dish and cover with the water. Add two strips of rind from one of the limes, cover with plastic wrap, and pierce a couple of times to let the steam escape. Place dish in the microwave on high until just cooked (about 3 minutes). If it’s not quite cooked in the middle, leave for a minutes and then give it another 30 seconds or so.

While the salmon is cooking, whisk the eggs in a small bowl. Heat half the vegetable oil in a wok or large saucepan and pour in the eggs. When cooked, remove from the pan and set aside.

Rind and juice one of the limes, cutting the other one up to serve with the salmon kedgeree.

Drain the cooking liquid from the salmon into a jug and cover the cooked salmon with foil to keep warm. Make up the liquid to 1 pint/500ml with some extra water if needed.

In your large saucepan or wok, over a gentle heat, melt the butter with the remaining oil (this stops the butter burning) on the stove and gently cook the chopped onion until it turns translucent and soft. Add the spices and cook for a couple more minutes before adding the basmati rice. Stir to get the rice coated in the spices and then cover with the reserved cooking liquid. Give it a good stir and cover with a tight fitting lid. Cook for around 15 minutes. It is important to keep the heat very low to stop the rice from burning.

While the rice is cooking drain off any excess liquid from the salmon, then remove the skin, and flake the fish into bite sized pieces, being careful to remove all the bones (especially important if you are feeding to children)

Slice the omelette into thin strips horizontally and then vertically.

When the rice is cooked remove from the heat and take the lid off. Add the salmon chunks along with the sliced omelette, lime juice and if you like, some fish sauce (I didn’t as I didn’t have any in the house). Lastly add as much chopped coriander as you like and mix the lot together gently. Allow to almost come to room temperature for best flavour.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s