Thursday, April 24, 2014

Asian-Spiced Salmon Rice (Kedgeree)...


My go-to fish one-pot rice meal when I need a quick fish fix for the family!  I remember first seeing this recipe on a Nigella Lawson cooking show on a flight back from London, England. I was immediately struck by the combination of flavours and the amazing results; I knew I had to get my hand on the recipe. Kedgeree as I read, started in India as a dish of rice and lentils which later, with the influence of Anglo-Indian Ascendancy became a golden rice dish with eggs and smoked haddock. Nigella, eating it as a child, played with the recipe and it soon became South-East Asian inspired trading the haddock for fleshy coral salmon. I don't know what the original haddock dish was like but if it's anything like the adapted version, I'm sure I would love it too. This is a colourful healthy dish and great for the family. My kids really like it!

Asian-Spiced Salmon Rice (Kedgeree)
Makes 6 servings

500 mL cold water for poaching fish
1 (750 g) salmon fillet, skinned
2 kaffir lime leaves or thinly shaved lime skin
1 Tbsp. butter
1 tsp. oil
1 onion, finely chopped
1/2 tsp. kosher/sea salt
1 tsp. each ground coriander, ground cumin and turmeric
1-1/2 cups of basmati rice (soaked in water for 30 minutes, then washed and drained)
1 Tbsp. fish sauce
4 hard-boiled eggs
3 Tbsp. chopped cilantro and/or green onions
lime juice to taste

Preheat the oven to 425F. Pour the water into a roasting dish. Add the salmon and lime leaves. Cover with foil and bake to poach the salmon for 15 minutes or until tender. Remove the dish and drain the liquid off into a measuring cup. Keep the fish warm and moist by replacing foil on top.



Melt the butter in a wide skillet and add the oil to prevent butter from burning. Soften the onion and add the salt and spices; cook until onions are translucent and spices distributed. Add the rice and stir with a wooden spoon so that everything is well-coated and the rice is fragrantly slicked.


Pour the reserved liquid from the measuring cup- about 500 mL- and stir before covering with the lid and cooking gently for 15 minutes. The resulting rice should be moist and fluffy- not too wet or dry.


Just before serving, drain off any excess liquid from the salmon, then flake with a fork carfully looking for bones and removing them. NOTE: It is fine if the salmon is slightly undercooked. Once you add it to the rice it will cook from its heat. Cut eggs into eights. Add salmon and eggs to the rice along with cilantro, lime juice and fish sauce. Stir gently to mix. 


Absolutely stunning and tastes divine! 

Serve immediately with extra cilantro and lime wedges at the table.

I got the kids' smiling approval! 

Ok, altogether now.. let's eat more fish! It does a body good! Check out more fish recipes by selecting fish from labels or enter fish in the search field!




No comments:

Post a Comment