Salmon Kedgeree
Salmon Kedgeree is a traditional British-Indian fusion dish with flaked salmon, rice, and warm spices. It’s a great way to use leftover salmon or make a light, flavorful one-pot meal. This dish can easily be adapted to make a vegetarian meal as it takes on a delicious flavour of any protein or vegetables added.
Ingredients
- 200 g skinless salmon
- 1 zucchini diced
- 1 cup basmati rice
- 1 onion
- 2 garlic cloves
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- ½ tsp mustard seeds
- 1.5 cups chicken stock
- 2 hard-boiled eggs quartered (optional)
- 1 tbsp fresh parsley chopped
- 1 tbsp butter or dairy-free alternative
- 1 lemon cut into wedges
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C
- In a large heavy based ovenproof dish (or dutch oven) melt butter and saute onion or 2-3 minutes, then add minced garlic and cook for another 1-2 minutes.
- Add curry powder, turmeric and mustard seeds, cook on low heat until you start to smell the aromats and mustard seeds start to spit.
- Add diced zucchini
- Add uncooked rice and chicken stock to the dish and mix well.
- Add whole salmon fillets and salt and pepper to taste.
- Once Stock starts boiling transfer to oven with lid on (or foil sealed tightly)
- Bake for 22 minutes, remove from the oven and let rest for 5 minutes.
- Remove the lid and stir to loosen the mixture and break up the cooked salmon.
- Add eggs, garnish with parsley and serve with lemon wedges
- Cook rice according to package instructions. Set aside.
- In a large pan, melt butter and sauté onion until softened. Stir in curry powder and turmeric, cooking for 1 minute.
- Add cooked rice and salmon, gently tossing to combine. Season with salt and pepper.
- Serve topped with hard-boiled eggs, fresh parsley, and a squeeze of lemon.
Notes
Notes:
You can substitute the salmon with smoked haddock or another type of fish.
Add peas or spinach for extra vegetables.
Pairs well with: A side of steamed green beans or a simple salad.
Storage:
Fridge: Up to 3 days.
Freezer: Not recommended due to the texture of the eggs and salmon.
Gluten-Free Option: This recipe is naturally gluten-free.
Dairy-Free Option: Use dairy-free butter.
Vegetarian Option: Substitute salmon with tinned lentils and diced pumpkin for a vegetarian option.
You can substitute the salmon with smoked haddock or another type of fish.
Add peas or spinach for extra vegetables.
Pairs well with: A side of steamed green beans or a simple salad.
Storage:
Fridge: Up to 3 days.
Freezer: Not recommended due to the texture of the eggs and salmon.
Gluten-Free Option: This recipe is naturally gluten-free.
Dairy-Free Option: Use dairy-free butter.
Vegetarian Option: Substitute salmon with tinned lentils and diced pumpkin for a vegetarian option.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gFiber: 3g
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