Atlantic Salmon and Rice (Kedgeree)


• 2 fillets of Atlantic Salmon
• 1/2 litre water (approx.)
• Kaffir lime leaves
• Basmati rice (250 gr)
• 1/4 tps each of ground Tumeric, cumin, and coriander
• Chopped small white onion / or shallots
• 1/4 tspn butter or light cooking oil
• 1 tablespoon canola oil
• Garlic
• Lime juice
• 2 hard boiled eggs
• Fresh coriander


Pre-heat oven to hot ( 270c ) In a covered oven dish put salmon, lime leaves and cover with water. Poach for 10 – 15 mins until tender. Strain off liquid.

In pan put butter/oil and on low heat put finely chopped onion, salt and dried spices. Cook until onion is soft. Add rice and cook for a few minutes until appears transparent. Add fish stock, cover and cook for a further 15 mins until fluffy.

Break up into flakes – stir through rice. Add chopped spring onions, fresh chopped coriander, lime juice and season to taste. Serve with eggs quartered.


Extra Info:

This is a classic brunch dish. Buy the salmon with the skin on – adds to the flavour when poaching and just remove when adding to rice.

Health Overview:

Gluten Free: yes
Added Sugar: yes
Vegetarian: No
Vegan: No
Lactose Free: yes

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