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Poached Salmon Kedgeree

Posted By Chris On July 21, 2008 @ 10:01 pm In Fitness Food,Indian,Main Dishes | 5 Comments

A new, tongue-tingling recipe for us tonight from Fitness Food. Kedgeree is an Indian-inspired British dish of eggs, fish, and rice — you can read a detailed history here. Apparently it’s a popular breakfast/brunch dish, but for us it made sense as yet another way to have salmon for dinner.

Lisa says:

That book has really given us some winning recipes.

Chris says:

Tell me about it! I’ve never heard of this dish before…

Lisa says:

Me neither! It’s really different.

Chris says:

Yeah, that combo of hard-boiled eggs along with the salmon is unexpectedly delicious!

Lisa says:

I actually like the raisins in this, too. And there’s just enough spice.

Chris says:

The spicy mango chutney goes well with it. But you know what I like best about this?

Lisa says:

Hmmmm… what?

Chris says:

The portion size… not going hungry here!

Poached Salmon Kedgeree
2 eggs
3 cups chicken stock
1/2 cup white wine
1/2 lemon, sliced
2 x 7 oz salmon fillets, at room temperature
1 tsp low-fat butter spread
1 large red onion, chopped
2 tbsp mild curry powder
2 tsp ground turmeric
1 1/2 cups basmati rice
1/2 cup golden raisins
1 large handful flat-leaf parsley, chopped

Hard-boil the eggs, peel, and roughly chop. Set aside.
Heat a heavy-base frying pan that it at least 3 inches deep and 10 inches in diameter. Add the stock, wine, and lemon slices and heat to a simmer, then add the fish. Simmer for 8 minutes, or until just cooked through. You’ll want the cooking liquid to completely cover the fish. When fully cooked, move the fish to a plate, remove the skin, and use a fork to roughly flake. Set aside, and cover with plastic wrap to prevent drying out. Strain the stock into a large container to measure 3 cups and set aside. Wipe out the pan.
Heat the butter spread in the frying pan, add the onion, and cook for a few minutes until softened. Add the curry powder, turmeric, and rice. Stir and cook for 1 minute. Stir in the reserved stock. Bring to a boil, lower the heat, cover, and simmer for 20 minutes until the rice is cooked and the liquid absorbed.
Carefully stir in the chopped egg, salmon, raisins, and half the parsley. Divide among 4 bowls. Top with the remaining parsley. Serve with a fruit chutney and lemon wedges.

4 Servings


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