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    You are in: Home / Recipes / Asian-Spiced Salmon Kedgeree (Nigella Lawson) Recipe
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    Asian-Spiced Salmon Kedgeree (Nigella Lawson)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    blucoat's Note:

    This is one of those rare dishes that manages to be comforting and light at the same time. It's very easy to prepare and it makes great leftovers. Sometimes I omit the eggs.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425°F Pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
    2. 2
      Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
    3. 3
      Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes.
    4. 4
      At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold.
    5. 5
      Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix (use a couple of wooden paddles or spatulas) and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. You can garnish with lime segments and a small handful of freshly chopped cilantro.

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    Ratings & Reviews:

    • on April 30, 2011

      Can't wait to make this Nigella version of British-Indian Kedgeree! Would have been popular at the time of "The King's Speech" ie during the beginning of World War 2. Or, serve while watching Kate and William's Royal Wedding on television. Thanks for sharing, Blucoat!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asian-Spiced Salmon Kedgeree (Nigella Lawson)

    Serving Size: 1 (420 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 460.1
     
    Calories from Fat 152
    33%
    Total Fat 16.9 g
    26%
    Saturated Fat 5.6 g
    28%
    Cholesterol 112.7 mg
    37%
    Sodium 166.6 mg
    6%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.6 g
    6%
    Protein 46.4 g
    92%

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