Salmon Kedegree

Salmon Kedgeree

Category: Main meal | Serves: 1

Prep time: 10 minutes | Cooking time: 25 minutes


2 tsp sunflower oil

1 small leek, washed and thinly sliced

1/2 small fresh green chilli, deseeded and finely chopped

1/2 tsp Garam Masala, or to taste

40g (1½oz) white basmati rice

200ml (7fl oz) reduced-salt vegetable stock

115g (4oz) skinless boneless salmon fillet

55g (2oz) frozen peas

1 tbsp chopped fresh parsley or chives

Freshly ground black pepper, to taste

1 hard-boiled egg, peeled and quartered (optional)

  1. Heat sunflower oil in a non-stick saucepan. Add leek and green chilli; cook over a medium heat for about 5 minutes or until softened, stirring occasionally.
  2. Add Garam Masala and rice; cook gently for 1 minute, stirring. Stir in stock and bring to the boil; reduce heat, cover and cook gently for about 15 minutes or until rice is almost cooked and most of stock is absorbed, stirring once or twice.
  3. Meanwhile, place salmon in a small, non-stick frying pan, cover with cold water; cover pan and poach fish for 7–8 minutes or until flesh is opaque and flakes easily. Drain salmon; flake flesh and keep hot.
  4. Stir peas into rice mixture; cover and simmer for about 4 minutes or until peas are cooked.
  5. Fold flaked salmon and parsley into rice mixture; season with black pepper. Remove from heat; serve immediately, topped with boiled egg quarters (if using).

Nutritional information

Salmon Kedegree