Spiced Kedgeree with Steamed Salmon Steaks

All the flavours and textures of a traditional kedgeree but with the hearty addition of delicately cooked salmon steaks. A typical brunch recipe has been transformed to a simple and healthy midweek meal.


Serves 4

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteUse the leftovers the next day and create a cold salmon and rice salad. Simply flake any leftover salmon in large chunks into the rice and spoon over a bed of mixed leaves. Add fresh soft-boiled eggs and lime wedges to serve.
Product TipToughened Glass Lid available separately.
Share this recipe
Email this recipe


For the Kedgeree

  • 1 tablespoon coconut oil
  • 1 large onion, finely diced
  • 1 large garlic clove, crushed
  • ½ tablespoon curry powder
  • ½ tablespoon turmeric
  • Bunch of fresh coriander
  • 1 heaped tablespoon korma paste
  • 350g brown rice or brown basmati rice, washed and drained
  • 1 litre vegetable or fish stock

For the Salmon

  • 4 sustainably-caught salmon fillets
  • Pinch of curry powder
  • Sea salt and cracked black pepper
  • 1 lime

To Serve

  • 2 soft boiled eggs
  • Lime wedges


Warm the coconut oil in the Toughened Non-Stick 28cm Deep Frying Pan over a medium heat. Gently fry the onions for 5-6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute.

Add the curry powder and turmeric to the pan and fry for 1 minute, stirring continuously to ensure the spices do not burn. Finely dice the stalks of the coriander and add to the pan. Spoon in the korma paste and cook for a further 2 minutes.

Pour in the rice and stir well into the spice mixture coating every grain. Add the stock and bring to a boil. Turn down the heat and allow the rice to simmer for 25 minutes.

Preheat the oven to 200⁰C / Fan 180⁰C / Gas Mark 6.

In the meantime prepare the salmon. Sprinkle with the curry powder and seasoning and grate over the zest of 1 lime.

After 20 minutes of gentle simmering, remove the pan from the heat, give the rice a stir, lay in the prepared salmon fillets and put on the lid. Place in the oven and bake for 15-20 minutes depending on the size of the fillets. The rice should be cooked with a little bite and the fillets to be delicately poached.

Remove from the oven and fluff up the rice with a fork. Slice the eggs in half and nestle in the rice. Roughly chop and sprinkle with the remaining coriander and serve to the table with lime wedges. Season if necessary.