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!

Cook Time 10 minutes
Total Time 10 minutes
Servings 2
Author Debbie's 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


  1. 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.