Salmon Kedgeree

This mild curried rice dish is an inexpensive way to serve salmon, because you don’t need a lot.  The boiled eggs provide added protein.

Serves 4

Kitchen equipment

• Measuring cup, measuring spoons
• Cutting board & paring knife
• Sieve
• Medium pot with led
• Medium-large pot, with lid
• Wooden spoon
• Large serving spoon
• Baking sheet, parchment paper
• Oven mitts


• 8 oz (225 g) skinless, boneless salmon fillet
• 1 tsp vegetable oil
• ¾ tsp salt
• ¼ tsp pepper
• 1 Tbs ghee (clarified butter) or vegetable oil
• 1 small onion, chopped
• 2 tsp minced fresh ginger root
• 2 tsp curry powder
• ¼ tsp turmeric
• 1 bay leaf
• 1 cup basmati rice
• 1 ½ cups sodium-reduced chicken or vegetable stock
• 1 cup frozen peas
• ¼ cup chopped fresh cilantro or parsley
• 4 eggs


1. Put rice in a bowl and cover with cold water, swishing it around. Drain in a fine sieve and cover with cold water again, leaving it to soak while you do the next steps.

2. Preheat oven to 400°F. Line baking sheet with parchment paper. Put salmon on baking sheet, brush with oil, and season with half each of the salt & pepper. Bake until salmon flakes easily with a fork, about 20 minutes. Flake into 2 inch chunks (more or less) and set aside.

3. Put eggs in a medium-sized pot, cover with water, put on lid, and bring to a boil. Remove from heat and let stand 12 minutes. Drain and run cold water over the eggs. Crack the shells by tapping and rolling the eggs on the counter, then let them sit in cold water a few minutes until they are cool enough to peel.

4. Chop onion. Heat ghee or oil in a medium-large pot, add onion and cook, stirring occasionally, until soft and golden, about 8 minutes.

5. Stir in ginger, curry powder, turmeric, bay leaf, and remaining salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Drain rice well in a sieve and stir in. Cook, stirring, for 1 minute.

6. Add broth and bring to a boil over medium-high heat. Reduce heat, put lid on, and simmer gently until rice is tender and no liquid remains, about 18 minutes.

7. Remove from heat, stir in peas and half of the cilantro or parsley, and let stand, covered, for 2 minutes. Discard bay leaf.

8. Chop hard-boiled eggs into quarters or sixths. Gently stir salmon into rice. Serve, garnishing each serving with egg wedges, and a sprinkling of parsley or cilantro.

From: Canadian Living: The Affordable Feasts Collection (2013)



One thought on “Salmon Kedgeree

  1. Pingback: (Post)Valentine’s Supper Club |

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