Salmon Kedgeree, a time-honored dish with Indian origins, captivates taste buds with its tantalizing blend of flavors and textures. This culinary delight artfully combines the richness of flaked salmon, the heartiness of rice, and the warmth of aromatic spices, creating a symphony of tastes that will transport you to a realm of culinary bliss. Embark on a culinary journey as we delve into the secrets of crafting the perfect Salmon Kedgeree, a dish that promises to elevate your breakfast or brunch experience to new heights.
Here are our top 3 tried and tested recipes!
ASIAN-SPICED SALMON KEDGEREE (NIGELLA LAWSON)
This is one of those rare dishes that manages to be comforting and light at the same time. It's very easy to prepare and it makes great leftovers. Sometimes I omit the eggs.
Provided by blucoat
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F Pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
- Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
- Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes.
- At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold.
- Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix (use a couple of wooden paddles or spatulas) and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. You can garnish with lime segments and a small handful of freshly chopped cilantro.
SALMON KEDGEREE
Categories Egg Fish Rice Breakfast Brunch Poach Quick & Easy Low/No Sugar Wheat/Gluten-Free Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 9
Steps:
- Hard-boil eggs. Peel and quarter eggs and coarsely chop onion. In a 3-quart saucepan with a tight-fitting lid bring water to a boil with salt. Add salmon and poach at a bare simmer, covered, 4 minutes, or until just cooked through. With a slotted spoon transfer salmon to a plate, reserving poaching liquid, and cover salmon. Return poaching liquid to a boil and stir in rice. Cook rice, covered, over low heat 15 minutes, or until water is absorbed and rice is tender.
- While rice is cooking, in a large skillet cook onion in butter over moderately low heat, stirring occasionally, until softened. Stir in cooked rice and season with salt and pepper. Break salmon into large pieces and add to rice mixture with eggs, parsley, and lemon juice. Cook kedgeree over moderate heat, stirring gently, just until heated through, about 1 minute.
WILD-SALMON KEDGEREE
Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version, basmati rice steams with curry powder, onion, and garlic; halfway through, the salmon is nestled on top to cook with the rice. Garnish bowls with hard-cooked eggs, parsley, and paprika for a weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook 8 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and halve.
- Heat oil in a large straight-sided skillet over medium. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes. Add rice, curry powder, and 3/4 teaspoon salt; cook, stirring, 2 minutes. Stir in 2 cups water. Bring to a boil, then reduce heat to low and cover; cook 15 minutes.
- Season fish with salt and pepper; nestle into rice mixture. Cover and cook until fish is just cooked through, 9 to 12 minutes. Sprinkle with parsley. Break fish into large pieces and fluff rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over top and sprinkle with paprika; serve.
Helpful Advice for Preparing Scrumptiously Salmon Kedgerees
- Ensure the freshness of your components: Particularly the fish, which needs to be as fresh as possible; if not, ensure you've properly stored it.
- Avoid overcooking: Salmon, especially, can quickly go from perfectly done to overcooked. Keep a close watch as it cooks.
- Cook your rice with care: Use the proper amount of water and be careful not to overcook the rice.
- Add some herbs: For an extra layer of taste, sprinkle some fresh herbs like parsley, dill, or chives over the top of your finished dish.
- Use high-quality smoked fish: For the best results, use high-quality smoked fish. This will give your dish a more pronounced and enjoyable smoky taste.
Savory Salmon Kedgerees: A Culinary Masterpieces
Salmon Kedgerees, a dish that combines the richness of smoked fish with the comforting warmth of rice, is a testament to how simple ingredients can create an exquisite meal. It’s a versatile dish that can be served for breakfast, lunch, or dinner, and its flavors only improve as it rests, making it perfect for meal prep.
The combination of textures and flavors in this dish is truly delightful. The soft and flaky smoked fish, the fluffy rice, the creamy, tangy egg mixture, and the vibrant herbs all come together to create a culinary masterpiece. And the addition of capers and gherkins provides a salty, briny kick that perfectly complements the richness of the fish and the heartiness of the rice.
Preparing Salmon Kedgerees is a relatively straightforward task, made all the more convenient if you use leftover fish or rice. It’s a perfect way to use up any leftover ingredients, making it a resourceful and economical choice. And while it may require a little bit of time and effort, the delightful flavors and textures that emerge are worth it.
So, if you're looking for a new and delectable dish to add to your repertoire, give Salmon Kedgerees a try. With its delightful combination of flavors and textures, it's sure to become a favorite among family and friends.
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