Salmon Kedgeree. In a large, non-stick skillet, melt the butter. 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 of smoked fish! This dish is a really filling meal in itself, but if you wanted to serve it with an accompaniment then a side salad or even more. An old Bumble Bee Favorite, brought back just for you! Slice eggs in half, remove yolks & set aside.

Combine rice, cheese, bouillon cube, water and pepper in medium saucepan. Cook over low heat until cheese melts. Stir into rice mixture w/egg whites until mixed and heated through. You can cook Salmon Kedgeree using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Salmon Kedgeree

Prepare 2 of salmon fillets.
Prepare 2 cups of cooked brown rice.
You need 1 of large white onion.
You need 2 cloves of garlic.
It's 1 tsp of turmeric.
Prepare 1 tbsp of cumin.
Prepare 1 tbsp of hot paprika.
It's 1 tbsp of dried thyme.
You need 1 tsp of ground pepper.
You need 4 of spring onions.
It's 1 Cup of garden peas.
It's 1 of small bunch of Parsley.
Prepare 1 of small bunch of coriander.
It's 2 of eggs.
Prepare 1 of lemon juice.
It's of Salt and pepper.

I adapted kedgeree, the great Anglo-Indian rice dish traditionally made with legumes (Indian) or smoked haddock (Brits), and turned it into a landing pad for leftover cooked salmon. 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 slabby chunks of smoked haddock. When I was a child it remained as a comforting brunch dish, still part of the homely repertoire of the normal British cook. Here, I've fiddled with it some.

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..

Where I live the easiest type of smoked fish to find is smoked salmon (smoked so it is flaky, not like lox) so I used that in my kedgeree. It turned out very delicious and didn't require the precooking step that smoked haddock would. I think two cups of uncooked rice is way too much though. I only used two cups of cooked rice. Member recipes are not tested in the GoodFood kitchen.