Asian-Spiced Salmon Kedgeree (Nigella Lawson)

May 08, 2023May 8, 20230 7
Aromatic Asian-Spiced Salmon Kedgeree with Basmati Rice and Hard-Boiled Eggs
in Seafood

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/4 cups cold water , for poaching the fish
2 limes , leaves torn into pieces ( or use extra lime zest and juice )
4 approximately 1-inch thick salmon fillets , preferably organic , skinned ( about 1 1/2 pounds in total )
3 tablespoons unsalted butter
1 teaspoon oil
1 onion , finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup basmati rice
3 hard-boiled eggs , quartered ( optional )
3 tablespoons chopped cilantro leaves , plus more , for garnish
1 lime , zested and juiced plus lime segments , for garnish
fish sauce , to taste ( recommended -- nam pla )

Nutrision Information

Servings Per Recipe
4
Calories
550
Sugar
1g
Fat
20g
Kedgeree is a dish with a fascinating history, thought to have originated in colonial India before being brought over to the UK and adapted to include smoked haddock or other fish. This version by Nigella Lawson takes inspiration from Asian flavors, poaching fresh salmon fillets in a fragrant lime and water mixture before combining them with perfectly cooked basmati rice, aromatic spices, and fresh herbs. It's a hearty and satisfying meal that's perfect for any occasion, whether served for breakfast, lunch, or dinner. The addition of hard-boiled eggs and lime segments adds extra texture and zing to this already flavorful dish.

Instructions

1.Place the water and lime leaves in a large saucepan and bring to a boil.
2.Add the salmon fillets to the pan, reduce the heat, and simmer for 6-8 minutes until just cooked.
3.Remove the salmon and set aside, reserving the poaching liquid.
4.In a separate pan, heat the butter and oil over medium heat.
5.Add the onion and cook for 5-6 minutes until softened.
6.Add the coriander, cumin, and turmeric to the pan and cook for 1-2 minutes until fragrant.
7.Add the rice and stir to coat in the spice mixture.
8.Pour in the poaching liquid and bring to a boil.
9.Reduce the heat, cover the pan, and simmer for 12-15 minutes until the rice is tender and the liquid has been absorbed.
10.Flake the salmon into the rice and stir in the chopped cilantro leaves.
11.Serve the kedgeree hot, garnished with lime segments, extra cilantro leaves, and a drizzle of fish sauce, if desired.

PROS

This flavorful dish is packed with healthy omega-3 fatty acids, protein, and a range of essential vitamins and minerals.

It’s a versatile recipe that can be enjoyed for breakfast, lunch, or dinner.

CONS

The cooking process involves multiple steps and can be time-consuming.

Some may find the fish sauce flavor overpowering, so it’s best used sparingly.

HEALTH & BENEFITS

Salmon is rich in omega-3 fatty acids, which have been linked to numerous health benefits, including reducing inflammation, supporting brain function, and promoting heart health.
Basmati rice is a good source of complex carbohydrates, which provide sustained energy, along with fiber and a range of vitamins and minerals.
Cilantro is high in antioxidants and has been shown to aid digestion and reduce inflammation.

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