Living here on Vancouver Island means that wild caught salmon is readily available for making healthy and mouth watering meals. Over the years, we have eaten a lot of salmon, almost all of it my family has caught off the northern part of the island. We freeze most of it, so we can enjoy it year round.
When all the boys were at home, I had to get creative using up the leftover salmon, as the salmon are usually quite large and often there would be leftovers. One meal we really enjoyed and regularly made with the leftover salmon was fishcakes. They are delicious, and you can find the recipe here.
The other recipe I love is Kedgeree, or I should say my version of it. Ever hear of Kedgeree? Kedgeree is a British dish, usually made with smoked haddock, rice, butter, curry powder, and eggs. Apparently, the story goes that British colonials brought this recipe back from India during Victorian times.
As usual, I made the recipe into something that was convenient for our family. Instead of smoked haddock, I substituted salmon, and I also added garlic, ginger, cilantro and lime to it. It is now one of my favourite ways to use up salmon that is leftover.
Kedgeree is a perfect lunch or brunch dish. In fact, it even makes a great light supper. I read that in England the British and Scottish eat it for breakfast. I could go for that! I really hope that you give this recipe a try. It’s very easy to assemble (under ten minutes if using leftover rice). It is delicious!
Easy Kedgeree Made With Leftover Salmon And Rice
Have you ever had salmon and cooked rice left over from last nights dinner? Great! Turn it into this sumptuous lunch dish!
- 1 teaspoon coconut oil
- 1/4 cup onions sliced
- 1 garlic clove minced
- 1 teaspoon ginger minced
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- 2 cups cooked rice
- 1/2 cup celery chopped
- 1-2 cups (depending on how much is leftover) cooked salmon broken into chunks
- 1/4 cup cilantro chopped
- 1 lime cut in half
- salt and pepper to taste
- 2 eggs boiled 8 minutes, more or less, depending on your preference
Boil the eggs for 8 minutes. Drain water and rinse in cold water. Peel and cut into wedges. Set aside.
In a medium sauté pan, melt the coconut oil using medium high heat. Add onions and cook two minutes until they soften, but still have a bit of crispness. Stir in garlic and ginger. Mix in the curry powder and turmeric along with the rice. Stir to combine with onions.
Add celery and salmon and gently fold into the mixture without breaking up the salmon chunks too much.
Divide evenly between two plates and sprinkle with cilantro, salt and pepper, to taste.
Sprinkle lime juice over the kedgeree.
Add egg wedges.
Recipe can be doubled.