Seafood · ALWAYS FREE
Salmon and egg kedgeree
Fresh salmon flakes folded through curried rice with firm boiled eggs.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F (190°C). Put the salmon in a small parchment-lined roasting dish and bake for 15–20 minutes until the thickest part reaches 145°F (63°C). Reserve all juices and flake into large pieces.
- Meanwhile, melt butter in a lidded saucepan and soften onion for 8–10 minutes. Stir in curry powder and turmeric for 30 seconds, then the dry rice without rinsing. Add the measured water, salt and pepper; bring to a boil, cover and simmer gently for 16–20 minutes until the rice is tender and liquid absorbed. Remove from heat and rest covered for 10 minutes.
- Place the four eggs in a saucepan, cover with water, bring to a boil and simmer gently for 10–12 minutes until whites and yolks are fully firm. Cool under cold running water just enough to handle, peel and quarter. The shell-free edible egg weight is approximately about 7 oz (200 g).
- Fold the salmon, all fish juices, lemon juice and parsley into the hot rice without crushing the flakes. Divide among four plates and add one quartered egg to each. Serve immediately. For leftovers, cool quickly in shallow containers, ideally within 1 hour, refrigerate at 40°F (4°C) or below, and use within 24 hours. Reheat only once to 165°F (74°C) throughout.
Estimated nutrition
Per serving · 1 of 4- Calories
- 593 kcal
- Protein
- 34.4 g
- Total carbohydrate
- 53.7 g
- Total fat
- 25.6 g
- Total sugars
- 2.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All butter, fish juices and measured rice are included. Curry powder must have no gluten-containing additives. Contains fish, egg and milk; this is a fresh-salmon variation, not smoked-fish kedgeree.
View the ingredient calculations · Source 1Why it’s in this collection
- Gluten-Free: Complete ingredient review of Salmon and egg kedgeree: raw farmed Atlantic salmon; dry enriched long-grain white rice; water; whole eggs without shells (about 4 large eggs); peeled onion; unsalted butter; verified gluten-free curry powder; ground turmeric; lemon juice; fresh parsley; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
