Wild Salmon Kedgeree Eggs

Wild salmon kedgeree is the ultimate comforting mashup of fish and rice with tender eggs and bright spices. I was first hooked on this dish after a rainy market stroll when I brought home wild Alaskan salmon and needed a one-pan dinner to warm the family up. Since then it is become my go-to when I want a mix of classic flavors with a twist.

The first time I made kedgeree I was blown away by how easy it was to turn simple ingredients into something special. Every time I serve it my family gathers round eager for seconds.

Ingredients

• Large eggs: bring rich flavor and satisfying protein
• Extra virgin olive oil: gives luscious mouthfeel and helps the spices bloom
• Small onion: choose a firm heavy onion for natural sweetness and deep flavor
• Garlic: always use fresh cloves for the most aromatic taste
• Basmati rice: always rinse well so the grains stay fluffy and separate
• Curry powder: pick a fresh one that smells vibrant for best results
• Kosher salt and freshly ground pepper: season every step to balance flavors
• Wild salmon fillets: choose bright pink Alaskan fish for sustainability and a clean taste
• Fresh parsley leaves: add freshness and color to finish
• Lemon wedges and smoked hot paprika: serve just before eating to wake up the whole dish

Step by Step Instructions

Boil and Peel the Eggs:

Gently lower the eggs into simmering water and cook exactly eight minutes for creamy yolks. Plunge straight into an ice bath to stop cooking and make peeling easy. Once cool halve them so they are ready to top the rice at the end.

Sauté the Onions and Garlic:

Heat oil just until shimmering then add onion and garlic. Cook over medium heat stirring steadily for at least five minutes. Let the onion get translucent and soft before moving on as this builds the sweet savory foundation for the whole meal.

Toast the Rice and Spices:

Add the rinsed basmati rice curry powder and salt to the pan. Stir constantly for two minutes. This step is key as it lets the rice soak up flavor and gives the curry a toasted depth. Every grain should look glistening and a little golden.

Simmer the Rice:

Pour in two cups water. Stir well bring to a boil and then lower the heat to the smallest simmer. Cover tightly and let cook undisturbed for about fifteen minutes until rice is tender and most water is absorbed.

Add and Cook the Salmon:

Season the salmon fillets with salt and pepper. Gently lay them right on top of the rice mixture. Cover the pan again and cook for about ten minutes or until the fish flakes easily with a fork and looks moist all the way through.

Finish and Serve:

Sprinkle parsley over everything. Using a fork break the salmon into big juicy chunks and fluff the rice. Arrange the halved eggs on top. Season with extra salt pepper lemon juice and a dusting of smoked paprika before serving. Serve right from the pan for a rustic feel.

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For me the best part is always the smoked paprika sprinkled on top. My kids love swirling the runny yolk through the rice and every bite reminds me of the first rainy-day dinner we shared around this dish.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently over low heat with a splash of water to keep the rice fluffy and the fish moist. Avoid microwaving the eggs to prevent rubbery whites.

Ingredient Substitutions

You can swap the salmon for smoked mackerel or trout if needed. If you do not have basmati rice long-grain white rice also works. Fresh dill can stand in for parsley and if you are out of smoked paprika a pinch of cayenne and regular paprika adds similar warmth.

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Serving Suggestions

Kedgeree makes a gorgeous brunch centerpiece all on its own but it also pairs well with a crisp green salad or steamed greens. A dollop of Greek yogurt or raita on the side adds creaminess and a quick cucumber salad brings extra crunch.

Cultural Note

Kedgeree traces its roots to a dish from India brought to Britain through colonial influence and adapted as a breakfast or luncheon dish. Over time it became a beloved classic for its comforting mix of fish rice and eggs often enjoyed in both humble kitchens and grand hotels.

Recipe FAQs

→ What type of salmon works best?

Wild Alaskan salmon is ideal for its robust flavor and firm texture, but any skinless wild salmon fillets will work.

→ Can I substitute the basmati rice?

Yes, jasmine rice or another long-grain variety can be used, though basmati provides the fluffiest result.

→ How do I keep the eggs perfectly cooked?

Simmer eggs for eight minutes, then transfer to an ice-water bath to stop the cooking and ensure a creamy yolk.

→ Is smoked paprika necessary?

Smoked paprika adds a gentle heat and smoky aroma, but sweet paprika is a fine substitute for a milder touch.

→ Can this be prepared ahead of time?

The components can be made separately and reheated. Add fresh herbs and lemon just before serving for best flavor.