How to Make Appetizing Salmon Kedgeree

Salmon Kedgeree. The Smoked Salmon Kedgeree makes for a great breakfast dish and an even better lunchbox option. On lazy nights, it is a lifesaver at the dinner table with a bit of pineapple or cucumber raita on the side. A simple Salmon kedgeree recipe for you to cook a great meal for family or friends.

Our Salmon Kedgeree is a bit of a twist on a typical kedgeree recipe and uses salmon instead of smoked haddock and some green beans for some extra veg goodness – it's perfect if you're not a fan. Learn how to make Salmon kedgeree and get the Smartpoints of the recipes. Salmon kedgeree is a lovely alternative to your classic recipe and it's so quick and easy to do. You can have Salmon Kedgeree using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Salmon Kedgeree

  1. You need 2 of salmon fillets.
  2. It’s 2 cups of cooked brown rice.
  3. It’s 1 of large white onion.
  4. Prepare 2 cloves of garlic.
  5. Prepare 1 tsp of turmeric.
  6. It’s 1 tbsp of cumin.
  7. It’s 1 tbsp of hot paprika.
  8. You need 1 tbsp of dried thyme.
  9. It’s 1 tsp of ground pepper.
  10. Prepare 4 of spring onions.
  11. Prepare 1 Cup of garden peas.
  12. It’s 1 of small bunch of Parsley.
  13. Prepare 1 of small bunch of coriander.
  14. You need 2 of eggs.
  15. Prepare 1 of lemon juice.
  16. You need of Salt and pepper.

This salmon kedgeree recipe is perfect at any time of the day – breakfast, lunch or dinner. Salmon Kedgeree recipe: Kegeree [kehj-uh-REE], made from rice, lentils, and onions, comes from East Indian cooking. In the United Kingdom, they add fish and hard-boiled eggs. Description of video & Ingredients: In this video recipe Barry puts his own spin on kedgeree using salmon and replacing the more traditional curry powder with a chilli punch.

Salmon Kedgeree step by step

  1. Soften your onions and garlic in olive oil and add your spices.
  2. Cook out your spices for a couple minutes to release the flavour. Add your rice and coat well in the spices.
  3. Add vegetable stock or water to the rice, season and cook until aldente.
  4. While the rice is cooking, season the salmon and roast in the oven at 180 degrees until cooked.
  5. Boil your eggs in a separate pan for 7-8 minutes (soft boiled) To finish your rice, finely slice your spring onions and add them to the rice alongside your peas, chopped parsley and coriander.
  6. Finish with lemon juice and serve. Once your salmon is cooked flake apart and serve on top with your boiled egg cut in half.

This is such a comforting dish with rich, creamy rice and hot-smoked salmon. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through. Chef Michael Smith of Three Chimneys uses peat-smoked salmon in this recipe served at his restaurant. Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of what could be called the Anglo-Indian Ascendancy, became an eggy, golden pile of rice punctuated with.

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