Simple Salmon Kedgeree Recipe Is for Breakfast, Lunch or Dinner Seafood Dinner Grains Lunch Breakfast British Recipes

Kedgeree is a rice and fish dish that originated in India, but now is a popular meal in Britain. Smoked haddock is typically used in the recipe, and surprisingly, it is eaten for breakfast, though sometimes eaten for lunch and dinner, too.

This easy kedgeree recipe uses healthy salmon and is simple to make. If you serve it for dinner, add a fresh garden salad or vegetable.

Cuisine: British 
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2

Ingredients

• 1 3/4 cups water
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon curry powder (or to taste)
• 1 skinless salmon filet (about 8 ounces)
• 3/4 cup long-grain rice
• 1 onion, chopped or sliced
• 1 tablespoon butter
• 2 hardboiled eggs, peeled and quartered
• 2 tablespoons minced flat-leaf parsley
• 1 tablespoon lemon juice

Here's how to make it: 

1. Bring the water, salt and curry powder to a boil. Add the salmon and simmer on low, covered, about 4 minutes or until just cooked through. Remove the salmon with a slotted spoon to a plate.
2. Bring the water back to a boil. Add the rice. Cover and cook over low heat about 15 minutes or until water is absorbed and rice is tender. 
3. Melt the butter in a skillet. Add the onion and cook until softened, about 2 to 3 minutes. 
4. Add the rice. Season with salt and pepper. 
5. Break the salmon into pieces and add to the rice along with the eggs, parsley and lemon juice. Cook, stirring gently, about 1 minute. 

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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