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
- You need 2 of salmon fillets.
- It’s 2 cups of cooked brown rice.
- It’s 1 of large white onion.
- Prepare 2 cloves of garlic.
- Prepare 1 tsp of turmeric.
- It’s 1 tbsp of cumin.
- It’s 1 tbsp of hot paprika.
- You need 1 tbsp of dried thyme.
- It’s 1 tsp of ground pepper.
- Prepare 4 of spring onions.
- Prepare 1 Cup of garden peas.
- It’s 1 of small bunch of Parsley.
- Prepare 1 of small bunch of coriander.
- You need 2 of eggs.
- Prepare 1 of lemon juice.
- 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
- Soften your onions and garlic in olive oil and add your spices.
- Cook out your spices for a couple minutes to release the flavour. Add your rice and coat well in the spices.
- Add vegetable stock or water to the rice, season and cook until aldente.
- While the rice is cooking, season the salmon and roast in the oven at 180 degrees until cooked.
- 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.
- 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.