Leftover Salmon Kedgeree

Leftover Salmon Kedgeree

  • Servings: 4
  • Rating:


1 Tbsp canola oil (or ghee, if you've got it)
1 Tbsp mustard seeds
1/2 tsp turmeric
1-3 Tbsp Indian-style jarred curry paste, such as Patak's (if you don't have this, you can substitute 1-3 Tbsp curry powder (depending on your taste and the spiciness of your curry), mixed with a splash of oil and 1/2 tsp tomato paste)
1 onion, finely chopped
1 clove garlic, minced
1 thumb-sized piece of ginger, julienned or grated
~5 cups cooked long-grain white rice (yeah, my picture has overcooked short-grain brown rice, but long grain white would be better)
1 lemon, juiced
1 lb cooked salmon, flaked into bite-sized pieces
1/2 bunch spinach, washed, dried and roughly chopped (optional)
1 bunch cilantro, washed, dried and roughly chopped
yogurt for serving (optional)


Heat the oil or ghee over a medium-high flame in a heavy pan. When the oil is rippley-but-not-smoking, add the mustard seeds and cover. The seeds will sputter and pop.

When the popping has subsided, add the turmeric and curry paste or powder (start with the smaller amount). Let the seasonings toast for a few seconds, then add the onion, garlic and ginger. Stir to combine. Reduce heat to medium and saute, stirring occasionally, until the onion is translucent (~5 minutes).

When the onion is cooked, add the rice and stir gently but thoroughly to combine. Add the lemon juice and salt to taste, and more curry paste if desired. When it's seasoned to taste, add the salmon, spinach (if using), and ~ 3/4 of the cilantro, and stir gently to combine. Cook until the fish is warmed through and the spinach has wilted. Garnish with remaining cilantro and serve with yogurt if desired.