Salmon Kedgeree
This twist on the classic breakfast dish uses salmon instead of smoked haddock and is perfect if you're counting calories or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories403
- Carbs45g
- Protein24g
- Fat13g
- Saturates2.5g
- Sugars3.8g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Salmon Kedgeree is a super quick and easy meal that’s perfect for lunch, dinner or even breakfast! Traditionally, kedgeree is a breakfast dish, but we think it works really well when served for lunch or dinner as well!
Our Salmon Kedgeree is a bit of a twist on a typical kedgeree recipe and uses salmon instead of smoked haddock and some green beans for some extra veg goodness – it’s perfect if you’re not a fan of smoked fish!
This dish is a really filling meal in itself, but if you wanted to serve it with an accompaniment then a side salad or even more vegetables would work really well!
What diets is this Salmon Kedgeree suitable for?
This Salmon Kedgeree is suitable for dairy free diets.
It can also be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;
- Stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Salmon Kedgeree?
No you don’t! This recipe is super simple to make and you can find all of the ingredients in your local supermarket.
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‘Comfort food at its best. So easy to make and makes your tastebuds sing. Absolutely delicious 10/10’
How many calories are in this Salmon Kedgeree?
There are 403 calories per portion in this Salmon Kedgeree, which means it falls into our Weekly Indulgence category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Salmon Kedgeree is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180ºC, spray a baking sheet with low calorie cooking spray and bake the salmon for 10 minutes.
Step 2
While the salmon is cooking, spray the large saucepan with low calorie cooking spray.
Step 3
Over a medium heat, sauté the onions for 5 minutes until softened, but not coloured.
Step 4
Add the garlic and curry powder and stir through.
Step 5
Add the rice, and stir for a minute, until the rice is well coated with the spices.
Step 6
Pour over the stock and add the green beans to the pan. Stir well.
Step 7
Bring to the boil, then reduce the heat and allow to simmer for 10 minutes. Don’t forget to remove your salmon from the oven after 10 minutes!
Step 8
Add the peas and lemon juice, cook for another minute, then cover the pan and turn off the heat.
Step 9
Leave for 10 minutes. During this time, the rice will absorb the remaining liquid and the heat from the pan will cook the peas.
Step 10
While the rice is standing, boil 2 eggs for 8 minutes, refresh under cold water, peel and cut into quarters.
Step 11
Uncover the rice and fluff up with a fork. Flake the salmon into the pan, add the chopped spring onions and stir into the rice.
Step 12
Divide the kedgeree into 4 bowls, top with the boiled egg and serve.
What could I serve with this Salmon Kedgeree?
This Salmon Kedgeree is a really filling meal in itself and works really well when served as part of a meal with the following starter, dessert and drink:
How do you know when this Salmon Kedgeree is cooked?
You’ll need to cook your salmon for around 10 minutes or until it’s cooked through and flaky.
The rice will need around 10 minutes to cook, but you’ll then need to leave the pan covered for another 10 minutes until the remaining liquid is absorbed and the veg and rice are cooked through.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Salmon Kedgeree in the fridge?
Once you’ve put it out, ideally you should eat it within an hour. We’d recommend storing leftovers of this dish without the egg and adding a fresh boiled egg once it’s reheated.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Salmon Kedgeree in the fridge for a day.
As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.
Rice can contain spores that are resistant to heat and can survive the cooking process.
If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.
You should remember to do the following if you’re going to keep leftover rice:
- Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
- Reheat and use any leftover rice (stored in the fridge) within one day.
- When you reheat any rice, always check it is steaming hot all the way through.
- Don’t reheat cooked rice more than once.
Can you cook this Salmon Kedgeree any other way?
We’ve baked our salmon to retain flavour and moisture, but you could poach it instead by placing it in a pan with 600ml of boiling water. Bring it to the boil and then simmer for 8-10 minutes. The cooking liquid can then be used to dissolve your stock cubes.
Can I freeze this Salmon Kedgeree?
Yes you can! This recipe can be frozen after step 11, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:
- Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
- Freeze as soon as the rice is cold.
- When you reheat any rice, always check it is steaming hot all the way through.
- Don’t reheat cooked rice more than once.
How do I reheat this Salmon Kedgeree?
From chilled: Reheat until piping hot all the way through and then top with freshly boiled eggs after reheating.
From frozen: Defrost overnight in a refrigerator and reheat until piping hot all the way through. Top with freshly boiled eggs after reheating.
For more information about reheating rice please take a look at the NHS website.
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Salmon Kedgeree
This twist on the classic breakfast dish uses salmon instead of smoked haddock and is perfect if you're counting calories or following a plan like Weight Watchers.
-
Prep Time
15 MINS
-
Cook Time
20 MINS
- KCals 403
- Carbs 45G
Instructions
- Preheat the oven to 180ºC, spray a baking sheet with low calorie cooking spray and bake the salmon for 10 minutes.
- While the salmon is cooking, spray the large saucepan with low calorie cooking spray.
- Over a medium heat, sauté the onions for 5 minutes until softened, but not coloured.
- Add the garlic and curry powder and stir through.
- Add the rice, and stir for a minute until the rice is well coated with the spices.
- Pour over the stock and add the green beans to the pan. Stir well.
- Bring to the boil, then reduce the heat and allow to simmer for 10 minutes. Don't forget to remove your salmon from the oven after 10 minutes!
- Add the peas and lemon juice, cook for another minute and then cover the pan and turn off the heat.
- Leave for 10 minutes. During this time, the rice will absorb the remaining liquid and the heat from the pan will cook the peas.
- While the rice is standing, boil 2 eggs for 8 minutes, refresh under cold water, peel and cut into quarters.
- Uncover the rice and fluff it up with a fork. Flake the salmon into the pan, add the chopped spring onions and stir into the rice.
- Divide the kedgeree into 4 bowls, top with the boiled egg and serve.
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With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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4 comments
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Daniel McGradySaturday 8th July 2023
Do you not need to cook the rice before adding it to the pan?
SharonMonday 10th July 2023
Hi Daniel, you don’t need to cook the rice before adding it to the pan. It’s important to use basmati rice as it cooks more quickly than long grain rice and it will be perfect if you follow the timings stated in the recipe. Hope this helps!
JipMonday 1st February 2021
Is it really 13 carbs per portion? With 50 grams of basmati rice included?
LisaMonday 1st February 2021
Hi Jip
I’ve just checked and it looks like we got mixed up inputting the values in the wrong boxes. I’ve corrected this on the website now.
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