Salmon Kedgeree
Tonight, a quick supper is in order. Something I can leave to cook away gently, whilst I get on with other things.
I have salmon in the fridge, something we try to eat at least once a week, and when thinking about what I could do for a change, I am drawn back in my mind to a recipe I once had for salmon kedgeree - possibly a Nigella? I could probably use what I have, give it a twist and see what happens...
Salmon Kedgeree (serves 4)
4 fillets of salmon
The peel of 1 lemon
1/2 pint water
3 large spring onions, sliced
10 fine green beans, chopped into short lengths
6 baby corns, sliced
6 mushrooms, finely sliced
a good shake of coriander seeds (a small handful)
1 tsp ground coriander
1 tsp ground cumin
2 cups of rice (I usually aim for about 1/2 a cup each, but use what ever measurement you prefer when doing yours)
More water, if needed
Black pepper, freshly ground, to season and add a bit of heat
Handful of frozen prawns.
1 egg per person, hard-boiled.
Pre-heat the oven to 180 C
Place the salmon in a dish with the peeled rind and cover with the water.
Cover the dish with foil and place in the oven for 15 mins.
When cooked, place to one side, draining the water into a jug and keeping the salmon covered with foil, and warm.
Meanwhile, heat some oil in a pan, then stir fry the onions and beans for a few minutes before adding the corn and mushrooms.
Cook for another few minutes, until you think the mushrooms are turning softer, and then add the spices and stir well to cover the vegetables.
Add the rice and stir for a further minute, then pour in the water from the salmon.
This should cover the rice by about 1 cm, but if it doesn't add a bit more water and bring to the boil.
Cover the rice with a lid, lower to a simmer for the recommended time for the type of rice you use. I used white basmati tonight, so it cooks in about 7 mins.
In the last minute of cooking, add the prawns to heat through.
Once the time is done, turn off the heat, cover the pan with a tea towel and push the lid back on.
Leave the rice for at least 5 mins like this, so it has time to absorb the excess moisture from the rice, leaving it fluffier.
In this time, flake the salmon, discarding the lemon peel.
Halve the eggs.
Finally put the dish together:
Sir the salmon into the rice with a fork, gently, so that it doesn't break up too much.
Serve into warm bowls, decorated with the egg.
R&H also like to make a seafood type sauce with salad cream, tomato ketchup and vinegar (I can't give measurements, they always do the 'chuck it in and see' method. They drizzle this on top of kedgeree. I'm not so sure it goes with the light spiciness of this one, but...
Me, I like it as it is:
I have salmon in the fridge, something we try to eat at least once a week, and when thinking about what I could do for a change, I am drawn back in my mind to a recipe I once had for salmon kedgeree - possibly a Nigella? I could probably use what I have, give it a twist and see what happens...
Salmon Kedgeree (serves 4)
4 fillets of salmon
The peel of 1 lemon
1/2 pint water
3 large spring onions, sliced
10 fine green beans, chopped into short lengths
6 baby corns, sliced
6 mushrooms, finely sliced
a good shake of coriander seeds (a small handful)
1 tsp ground coriander
1 tsp ground cumin
2 cups of rice (I usually aim for about 1/2 a cup each, but use what ever measurement you prefer when doing yours)
More water, if needed
Black pepper, freshly ground, to season and add a bit of heat
Handful of frozen prawns.
1 egg per person, hard-boiled.
Pre-heat the oven to 180 C
Place the salmon in a dish with the peeled rind and cover with the water.
Cover the dish with foil and place in the oven for 15 mins.
When cooked, place to one side, draining the water into a jug and keeping the salmon covered with foil, and warm.
Meanwhile, heat some oil in a pan, then stir fry the onions and beans for a few minutes before adding the corn and mushrooms.
Cook for another few minutes, until you think the mushrooms are turning softer, and then add the spices and stir well to cover the vegetables.
Add the rice and stir for a further minute, then pour in the water from the salmon.
This should cover the rice by about 1 cm, but if it doesn't add a bit more water and bring to the boil.
Cover the rice with a lid, lower to a simmer for the recommended time for the type of rice you use. I used white basmati tonight, so it cooks in about 7 mins.
In the last minute of cooking, add the prawns to heat through.
Once the time is done, turn off the heat, cover the pan with a tea towel and push the lid back on.
Leave the rice for at least 5 mins like this, so it has time to absorb the excess moisture from the rice, leaving it fluffier.
In this time, flake the salmon, discarding the lemon peel.
Halve the eggs.
Finally put the dish together:
Sir the salmon into the rice with a fork, gently, so that it doesn't break up too much.
Serve into warm bowls, decorated with the egg.
R&H also like to make a seafood type sauce with salad cream, tomato ketchup and vinegar (I can't give measurements, they always do the 'chuck it in and see' method. They drizzle this on top of kedgeree. I'm not so sure it goes with the light spiciness of this one, but...
Me, I like it as it is:
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| This is not breakfast! |
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