Springy Roasted Salmon Kedgeree

  • 1/2 lb fresh salmon fillet*
  • 1 tsp salt divided
  • Black pepper
  • 3 Tbsp butter or coconut oil divided
  • 1 medium onion finely chopped
  • 1 small diced red pepper
  • 3 tsp mild curry powder
  • 6 cardamom pods optional
  • 1 cup basmati rice
  • 2 cups low-sodium broth or water
  • 1/2 cup fresh or frozen peas OR diced fresh asparagus
  • 4 cups fresh baby spinach or 3/4 cup chopped frozen
  • 1 Tbsp lemon juice
  • 4 hard-boiled eggs peeled and quartered (see below)
  • Chopped green onions fresh parsley and/or dill (optional)
  • Sauerkraut Kimchi, or Fermented Pickles (optional)
  1. Preheat oven to 425°F. Season salmon with 1/4 tsp salt and a few cracks black pepper. Bake for 10 minutes per inch of thickness in centre of fillet, or until centre is opaque. Cool. Use two fork to pull apart salmon into large chunks. Set aside.
  2. Melt 2 Tbsp butter or oil in large skillet. Add onion and red pepper. Sauté until soft, about 5 minutes. Stir in remaining salt, curry powder, cardamom pods (if using) and rice. Cook for one minute, stirring to coat rice. Add broth or water. Bring to a boil, lower to a gentle simmer (med-low heat), cover, and cook 15 minutes or until the rice is tender and liquid evaporated. Lift lid and add peas and spinach. Cover and let steam for 5 minutes, heat turned off. NOTE: remove cardamom pods before adding peas and spinach, if you like.
  3. Uncover rice mixture and gently stir in lemon juice, salmon, and remaining butter. Transfer to serving platter and top with quartered eggs and a good crack of black pepper. Garnish with green onions, parsley and/or dill, if you like. Serve warm with small portion sauerkraut, kimchi, or pickles on the side.
Recipe Notes

Serves 4

Hard Boiled Eggs: Place large 4 eggs in small saucepan and fill with cold water, enough to cover eggs. Bring to boil. Cover and reduce heat to low. Cook eggs for 8 minutes. Drain water and plunge eggs into cold water. Peel the shell as soon as possible.

*Canned Salmon Variation: 2 (213g) cans salmon, drained well, flaked
*Smoked Salmon Variation: 1/2 lb cooked, smoked salmon, broken into chunks (omit step 1 above)

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Hi, I'm Katie!

I am a nutritionist, chef, mom to two little ones, and a lover of food!

I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.

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