Salmon Kedgeree Recipe

Name: Salmon Kedgeree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups long grain rice, rinsed; 2 cups water; 3 tablespoons unsalted butter; 1 medium onion, cut into 1/2-inch dice; 1 tablespoon curry powder; Salt and freshly ground pepper; 1 pound leftover Salmon with Spinach Topping, at room temperature; 1/4 cup clam juice; 2 tablespoons heavy cream; 2 hard cooked eggs, coarsely chopped; 2 tablespoons chopped parsley; 1 scallion, thinly sliced

Servings: persons

1 1/4 cups long grain rice, rinsed
2 cups water
3 tablespoons unsalted butter
1 medium onion, cut into 1/2-inch dice
1 tablespoon curry powder
Salt and freshly ground pepper
1 pound leftover Salmon with Spinach Topping, at room temperature
1/4 cup clam juice
2 tablespoons heavy cream
2 hard cooked eggs, coarsely chopped
2 tablespoons chopped parsley
1 scallion, thinly sliced

1
Put the rice in a medium saucepan and cover with water.
2
Bring to a boil, cover and cook over low heat for 13 minutes.
3
Let stand, covered, for 5 minutes, then fluff the rice, cover and let stand until ready to use.
4
In a large, non-stick skillet, melt the butter.
5
Add the onion and cook over moderate heat until softened, about 8 minutes.
6
Add the curry powder and cook, stirring, until fragrant, about 3 minutes.
7
Add the rice and toss well to coat thoroughly with the curry powder.
8
Season with salt and pepper.
9
Place the salmon and spinach over the rice, breaking it up into large pieces.
10
Cover and cook over moderate heat until the salmon is heated through, about 3 minutes.
11
Uncover and stir a few times.
12
Add the clam juice and heavy cream and stir well.
13
Gently stir in the eggs and transfer to a bowl or platter.
14
Top with the scallion and parsley and serve right away.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups long grain rice, rinsed, 2 cups water, 3 tablespoons unsalted butter, 1 medium onion, cut into 1/2-inch dice, and more.

Yes, Salmon Kedgeree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Kedgeree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions