This popular breakfast meal hails from the Victorian era, probably the kind of dish that may have been offered to the “upstairs” people at Downton Abbey, on some shiny silverware served by a butler. These days it’s a classic British comfort food brunch option, commonly served at restaurants on the other side of the pond. A glorious, curried rice dish with Anglo-Indian roots.The traditional kedgeree uses smoked haddock or mackerel, but in my version, I used salmon.This salmon kedgeree recipe features: fluffy golden curry infused rice, gorgeously poached coral pink salmon, bouncy hard-boiled eggs, and is accented with zesty punches of lemon and plenty of fresh organic Italian parsley. A simple and healthy recipe that is incredibly fragrant.It can be served hot or cold. It’s traditionally considered a breakfast food but also goes well for lunch, or dinner. Have you tried kedgeree before?
- 2 hard boiled eggs
- 1.5 long grain rice
- 8 oz salmon fillet
- 1/2 cup fresh flat-leaf parsley
- 1 cup peas
- 1 lemon
- 1 yellow onion
- 2 cloves garlic
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1/4 tsp garam masala
- 1 tbsp extra virgin olive oil
How to make Salmon Kedgeree?
1.Cook the rice according to package instructions.
2.Hard-boil the eggs and allow to cool enough to peel and cut in half. Approximately 9-10 minutes.
3.Gently simmer the salmon in 1 cup of water. Add a pinch of salt and cook until tender and then set aside.
4.Peel and chop the onion.
5.Peel and mince the garlic.
6.In a large pan cook the onion and garlic until tender.
7.Add the curry, garam masala and turmeric powder.
8.Add the cooked rice and peas.
9.Fold and stir gently until the rice is beautifully stained gold.
10.Turn off the heat and drizzle with extra virgin olive oil.
11.Grab a plate and layer on the cooked rice.
12.Flake the salmon chunks with a fork into the rice and add the halved boiled egg on top.
13.Squeeze lemon juice over the rice and garnish with fresh organic Italian parsley.