I recently went through recipes passed down to me from my Granny, Mom, and other family members. In addition, I cleaned up the recipes I had cut out from magazines and newspapers- this Salmon Kedgeree Recipe was one of them.
What Is Kedgeree?
The Spruce Eats explains here, but overall, it’s “a traditional British breakfast dish made from curried rice, smoked fish, boiled eggs, parsley and lemon juice. It is also known as: kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri”.
If you’ve followed my recipes for some time, you probably already know how much I love Salmon. I am constantly looking for new ways to prepare it and this manner of cooking it may become a new family favorite. Do you love curry? Then you’ll instantly approve of this dish from Canadian Living. Both the salmon and the rice are infused with a curry flavor that isn’t overwhelming. It’s hassle-free and tasty enough to have you crave it at least once a week.
Salmon Kedgeree
Ingredients
340 g Salmon Fillets, skinless is easier but I used skin-on
1 Tbsp Curry Powder
2 tsps Oil
1 Small Onion, finely chopped
2 Garlic Cloves, minced
2 cups Sodium-Reduced Chicken Broth
1 cup Whole Grain (Uncle Ben’s) 20-minute Rice
3 cups Kale, shredded and stemmed
1/2 cup Frozen Peas
2 Eggs, beaten
1 cup Grape/Cherry Tomato, halved
1 Tbsp Lemon Juice
1/4 tsp Salt and Pepper
Instructions
Sprinkle both sides of the salmon with a bit of the curry powder, salt, and pepper. (Measure with your eyes to reach your flavor preferences). Set aside.
In a small saucepan, heat a bit of oil over medium-high heat. Cook the onion, garlic, remaining curry powder, salt, and pepper, stirring, until the onion is softened, about 3 minutes. Stir in the broth and rice, and bring it to boil. Reduce the heat, cover, and simmer until barely any liquid remains, about 15 minutes.
Add the kale and peas, stir and cover. Cook until no liquid remains and the rice is tender, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, in a nonstick skillet that will be big enough for the salmon, heat the remaining oil over medium heat. Cook the eggs just until set, stirring, for about 2 minutes. Transfer to a plate and set aside.
Wipe out the skillet. Use the same skillet to cook the salmon over medium heat for about 7 minutes, turning once, until golden on both sides. The fish should flake easily when tested. Let it cool slightly then use a fork to break it into chunks.
Gently stir in the tomatoes, salmon, eggs, and lemon juice into the rice mixture.
Enjoy!