Reviews Add Rating & Review
Back to Wild-Salmon Kedgeree All Reviews for Wild-Salmon Kedgeree - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Wild-Salmon Kedgeree Credit: Chris Simpson Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 4 large eggs 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped (1 1/4 cups) 2 cloves garlic, minced (1 tablespoon) 1 cup basmati rice, rinsed and drained 1 1/2 teaspoons curry powder Kosher salt and freshly ground pepper 1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan 1/4 cup chopped fresh parsley leaves Lemon wedges and smoked hot paprika, for serving
Gallery Wild-Salmon Kedgeree Credit: Chris Simpson
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Gallery
Wild-Salmon Kedgeree Credit: Chris Simpson
Wild-Salmon Kedgeree
Credit: Chris Simpson
Wild-Salmon Kedgeree
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 4
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 4 large eggs 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped (1 1/4 cups) 2 cloves garlic, minced (1 tablespoon) 1 cup basmati rice, rinsed and drained 1 1/2 teaspoons curry powder Kosher salt and freshly ground pepper 1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan 1/4 cup chopped fresh parsley leaves Lemon wedges and smoked hot paprika, for serving
Directions
Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook 8 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and halve.
Heat oil in a large straight-sided skillet over medium. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes. Add rice, curry powder, and 3/4 teaspoon salt; cook, stirring, 2 minutes. Stir in 2 cups water. Bring to a boil, then reduce heat to low and cover; cook 15 minutes.
Season fish with salt and pepper; nestle into rice mixture. Cover and cook until fish is just cooked through, 9 to 12 minutes. Sprinkle with parsley. Break fish into large pieces and fluff rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over top and sprinkle with paprika; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Wild-Salmon Kedgeree
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wild-Salmon Kedgeree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
