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Pacific Northwest Kedgeree

April 18, 2016

Pacific Northwest Kedgeree
Paula Nemzek for KCTS 9 Cooks

This kedgeree might not pass muster with Mrs. Patmore, but it’s a delicious way to use leftover salmon in a quick, easy meal. (Yes, we’ve been binge-watching Downton Abbey from the beginning, and if you’re a trivia fiend, Mrs. P makes kedgeree early on, as the household reels from news of the sinking of the Titanic.) Not just for breakfast!

Serves 4 to 6

  • 11/4 cups long grain rice
  • 2 cups water or chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium red onion, cut into small dice
  • 1 tablespoon curry powder, or more to taste
  • pinch of nutmeg
  • kosher salt and freshly ground pepper
  • 1 pound leftover cooked salmon, at room temperature
  • 1/2 package baby spinach
  • 1/4 cup clam juice or chicken broth
  • 2 tablespoons half-and-half or cream
  • 2 hard-cooked eggs, sliced
  • 2 tablespoons chopped fresh parsley
  • 1 scallion, thinly sliced

Put the rice in a medium saucepan and cover with water. Bring to a boil, cover and cook over low heat for 13 minutes. Let stand, covered, for five minutes, then fluff the rice, cover and let stand until ready to use.

In a large nonstick skillet, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about five minutes. Stir in curry powder and nutmeg and cook until fragrant, about three minutes. Add spinach and toss until just starting to wilt. Add in cooked rice and toss well to coat with the curry. Season to taste with salt and pepper. Place the salmon over the rice, breaking it up into large pieces. Cover and cook briefly until the salmon is heated through, about three minutes. Add the clam juice and cream and stir well. Gently stir in the eggs and transfer to a bowl or platter. Top with the scallion and parsley and serve.