Many years ago when I lived at home my Dad and I would watch a programme called Blue Peter. It was, or still, is a magazine style show. They would often have a cooking segment on the show.
One day they were making a Kedgeree and I asked my Dad if we could make it. To my surprise Dad said yes. Dad was not a big fish fan. I have made our recipe of the kedgeree for my blog.
The other day I was deciding on what we should eat for dinner and I realised we had lots of salmon in the freezer. I wanted to make kedgeree as I know my little family enjoy it too. Therefore I decided to make it slightly differently with salmon. The dish worked really well and of course, I had to share the recipe with you.
Do you love fish and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Grater
- Large saucepan
- Baking tray
- Small saucepan
- Colander
Ingredients
- Salmon x 4 fillets
- Eggs x 4
- Leek x 1
- Garlic x 2 – 4 cloves
- Courgette x 1 small
- Red pepper x 1
- Brown rice x 300g
- Chicken stock or bone broth x 600mls
- Tamari x 2 tbsp
- Rosemary x 1 sprig
- Oregano x 1 sprig
- Thyme x 2 sprigs
- Bay leaf x 1
- Salt and pepper to taste
- Cheese x 80g
Method
- Preheat the oven to 180°C or gas mark 4.
- Cut the top and bottom from the leek.
- Remove the skin from the garlic cloves and slice them.
- Then slice it into half centimetre pieces and set to one side.
- Slice the top from the red pepper and remove the core and the stalk.
- Now slice and dice the flesh of the pepper.
- Peel the courgette and grate it.
- Wash the rice through the colander thoroughly under the tap.
- Set the rice and vegetables to one side.
- Put the large saucepan onto a high heat on the hob and add oil to the base of the pan.
- Once the pan is hot add in the leek and fry until it starts to soften.
- Next add in the garlic and fry for a further minute or so.
- Then add in the pepper and fry until it starts to soften.
- Once the pepper starts softening add in the courgette and fry again for a further minute or so.
- Now add in the rice and fry until it starts to become translucent.
- It should only take a minute or so.
- Then pour over the stock or broth and let it come to the boil.
- While you wait add in the tamari and chopped herbs.
- Sprinkle over salt and pepper to you tastes.
- Once the rice begins to boil put the lid on and turn the heat down to a medium heat.
- Let the rice simmer until all the liquid has disappeared.
- While the rice is simmering put the salmon onto the baking tray and place in the oven for 15 minutes or until the fish flakes away from itself.
- Put a small sauce on the hob and add boiling water from the kettle.
- Now put the pan onto a high heat and when the water is boiling carefully place the eggs in the pan.
- Cook the eggs for 8 minutes to hard boil them.
- Once the eggs cook remove from the stove.
- Pour the hot water away and add cold.
- Leave the eggs to soak in the water for one minute.
- After a minute pour the water away and crack the eggs.
- When they are cold peel the eggs and cut them into quarters.
- Set to one side.
- When the salmon is cooked remove it from the oven and peel the skin from the flesh.
- Break the salmon up and if the rice is cooked add it to the rice.
- Grate the cheese and add this to the rice as well.
- Serve the rice mixture onto plates and add four of the quarters onto the rice.
- Then serve and enjoy.
Herby ‘Sort Of’ Salmon Kedgeree was a delicious dinner that we all enjoyed. It was easier to prepare and cook than my Dad’s kedgeree. I didn’t need to use as many pans and this always makes me happy. That means less washing up and we like that in our house. The dish could be eaten as leftovers the next day too. I wouldn’t freeze the rice as it’s not good for the body. The dish could be made and taken on a picnic or eaten as leftovers the next day. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 