Quick Salmon Kedgeree Quick Salmon Kedgeree

Quick Salmon Kedgeree image Image by: Quick Salmon Kedgeree image Author: Canadian Living

Golden, curry-scented kedgeree is a British dish traditionally made with smoked fish and basmati rice. We've borrowed a lot of the same flavours, added some healthful ingredients like kale, and taken a few shortcuts so you can create this dish in only 30 minutes, with minimal effort.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2014



Sprinkle both sides of salmon with a pinch each of the curry powder, salt and pepper. Set aside.

In small saucepan, heat 1-1/2 tsp of the oil over medium-high heat; cook onion, garlic, and remaining curry powder, salt and pepper, stirring, until onion is softened, about 3 minutes. Stir in broth and rice; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 15 minutes.

Stir in kale and peas; cover and cook until no liquid remains and rice is tender, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.

Meanwhile, in small nonstick skillet, heat remaining oil over medium heat; cook eggs, stirring, just until set, about 2 minutes. Transfer to plate; set aside.

Wipe out skillet; cook salmon over medium heat, turning once, until golden on both sides and fish flakes easily when tested, about 7 minutes. Let cool slightly; using fork, break into chunks.

Gently stir tomatoes, salmon, eggs and lemon juice into rice mixture.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 565 mg
  • Sugars 4 g
  • Protein 28 g
  • Calories 446.0
  • Total fat 15 g
  • Cholesterol 133 mg
  • Saturated fat 3 g
  • Total carbohydrate 52 g


  • Iron 20.0
  • Folate 30.0
  • Calcium 11.0
  • Vitamin A 82.0
  • Vitamin C 103.0
Share X

Quick Salmon Kedgeree