Fragrant Coriander and Salmon Kedgeree

Fragrant Coriander and Salmon Kedgeree

I don’t have kids but I can confidently say, Kedgeree is one dish where you can pack so much nutrition to make way to those little fussy tummies. Carbs with rice, fat with oil and meat, proteins with vegetables, meat, egg. And the condiments which will aid digestion. And there are hundred ways probably to make it.

Being from India, ‘khichdi’ was one of the favorites as it was a break from the boring rice and dal which was a daily staple when we used to come back from school. And there are as many versions of khichdi in India as the number of people.

Anyway I will park the khichdi recipes for another time. Talking about this one which Iam going to share with you, is an easy one pot kedgeree which has goodness of salmon, peas and broccoli, coriander which is makes it absolutely fragrant, and creme fraiche which gives it a creamy and rather very yummy consistency. So let’s dive in!

Ingredients

Serves 2

  • 2 salmon fillets raw
  • 150gms tenderstem broccoli
  • 1/2 cup frozen peas
  • 1 large bunch of coriander. For measurement it should be 1/2 cup of chopped coriander
  • 1 medium onion finely diced
  • 2 cloves of garlic grated
  • 1 cup cooked rice. I used the microwave pre cooked rice which holds its shape. Another suggestion will be to use leftover rice which has spent overnight in fridge. Fresh rice can also be used. Just that it maybe a little soft and needs to be carefully handled.
  • 2 bay leaves
  • 6-8 black peppercorns
  • 3 tbsp creme fraiche
  • 2 tsp Paprika
  • 2 tsp mild curry powder
  • 1 tsp coriander powder
  • 1 lemon
  • Salt and pepper
  • Olive oil for cooking

Method

Cooking Salmon

  • On a baking tray arrange the salmon fillets. Spray some olive oil. Sprinkle little salt and pepper.
  • Heat the oven to 180 C. Place the fillets in the hot oven for 10-12 minutes
  • Alternatively you can also pan fry the salmon; each side 2-3 minutes
  • Remove the fish from either of the methods and let it cool.

Cooking the main dish

  • In a large pan heat olive oil. Then add the bay leaves and peppercorns.
  • Now add the onion and saute for few minutes. Now add the garlic and saute both together for another few minutes. The onions need not be brown, they should be soft, pink and translucent.
  • Add the broccoli and peas. Add some salt. Cover and cook for few minutes. This is to soften the vegetables but not make them mushy.
  • While the vegetables are cooking, in a small bowl add the creme fraiche. Add paprika, curry powder and coriander powder to it and mix very well to make a smooth paste.
  • Remove the lid toss the vegetables around and add the creme fraiche paste. Mix all together and cover the lid and let it all cook for another few minutes
  • The mix will now be a little creamy. Add the rice and mix well. Sprinkle little water if the rice is hard, which will be in case of microwave rice OR if you are using leftover rice. Freshly prepared rice maybe soft and delicate and will become mushy if you sprinkle water.
  • Once the rice is soft and veggies are all done, crumble the salmon with a spoon on your baking tray. You can discard the skin. Add the salmon to the rice and carefully mix it. Do not overdo the mixing, as salmon is soft and delicate.
  • Add the coriander and give it a nice gentle mix. Squeeze some lemon juice of maybe half a lemon. Adjust based on your preference. Remove from heat and let it rest for few minutes.
  • Serve with boiled eggs or eat just like this.

Recipe variations

In this recipe I have used salmon. You can use any other fish or prawns. You can also use chicken. For vegetarians, adding tofu could be great idea. You may want to chargrill it OR lightly pan fry it to hold shape and get some flavour.

You can also experiment with other vegetables like green beans OR carrot OR celery. As I mentioned in the starting of this post, you can go all creative to pack as much nutrients and flavours you want in this one pot wonder.

If you don’t like too much coriander, you can reduce the quantity. You can also replace it with parsley or add few leaves of mint a twist.

This is an easy under 20 minutes meal which can make for your midweek lunch or dinner. Its super healthy, full of good stuff.

If you try this recipe, let me know how it turns out to be.

Until next time, eat healthy.

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