Wild-Salmon Kedgeree

Wild-Salmon Kedgeree
Photo: Chris Simpson
Prep Time:
20 mins
Total Time:
50 mins

Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version, basmati rice steams with curry powder, onion, and garlic; halfway through, the salmon is nestled on top to cook with the rice. Garnish bowls with hard-cooked eggs, parsley, and paprika for a weeknight meal.


  • 4 large eggs

  • 2 tablespoons extra-virgin olive oil

  • 1 small onion, finely chopped (1 ¼ cups)

  • 2 cloves garlic, minced (1 tablespoon)

  • 1 cup basmati rice, rinsed and drained

  • 1 ½ teaspoons curry powder

  • Kosher salt and freshly ground pepper

  • 1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan

  • ¼ cup chopped fresh parsley leaves

  • Lemon wedges and smoked hot paprika, for serving


  1. Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook 8 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and halve.

  2. Heat oil in a large straight-sided skillet over medium. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes. Add rice, curry powder, and 3/4 teaspoon salt; cook, stirring, 2 minutes. Stir in 2 cups water. Bring to a boil, then reduce heat to low and cover; cook 15 minutes.

  3. Season fish with salt and pepper; nestle into rice mixture. Cover and cook until fish is just cooked through, 9 to 12 minutes. Sprinkle with parsley. Break fish into large pieces and fluff rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over top and sprinkle with paprika; serve.

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