Salmon, Lentil, and Rice Kedgeree
by Dawn Yanagihara-Mitchell
Kedgeree is a British colonial dish of Indian inspiration made with cooked, flaked fish (usually smoked haddock), rice, hard-cooked eggs, and curry powder. Here, leftover cedar-planked salmon stands in for the haddock. Kedgeree is satisfying at any time of the day—for breakfast, lunch, or dinner—and can be eaten either hot or at room temperature.
Serves 4
To learn more, read the article:
Cook Once/Eat Twice: Cedar-Planked Salmon
1/2 cup brown lentils, picked over and rinsed
1 1-inch piece cinnamon stick
1 cup basmati rice, preferably imported
Kosher salt
2 oz. (4 Tbs.) unsalted butter)
1 large yellow onion, finely chopped
1 medium jalapeño, finely chopped (optional)
1 1/2 Tbs. Madras (hot) curry powder
1 Tbs. minced fresh ginger
2 large cloves garlic, minced
1 cup thawed frozen peas
2 Tbs. fresh lemon juice
Freshly ground black pepper
3/4 lb. Cedar-Planked Salmon or other leftover cooked salmon, skin removed, broken into large chunks
1/2 cup coarsely chopped fresh cilantro
4 hard-cooked eggs, peeled and coarsely chopped
Mango or tamarind chutney
Put the lentils, cinnamon stick, and 7 cups of water in a 6-quart Dutch oven. Bring to a boil over medium-high heat; cook for 5 minutes
Meanwhile, rinse the rice in 2 to 3 changes of cold water until the water is no longer cloudy. Stir the rice and 1/2 Tbs. salt into the lentils and return to a boil; reduce the heat to medium low, cover the pot, and simmer gently, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer, until the rice and lentils are tender, 13 to 15 minutes more. Drain in a colander and shake well to remove excess water. Remove and discard the cinnamon stick.
Wipe out the Dutch oven. Return it to medium heat, add the butter, and let it melt until foaming. Add the onion, jalapeño (if using), and 1/4 tsp. salt and cook, stirring often, until the onion is softened and translucent, 4 to 6 minutes. Stir in the curry powder, ginger, and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the rice mixture and cook, stirring, until well mixed and heated through, 3 to 5 minutes. Stir in the peas and lemon juice and season to taste with salt and pepper. Add the salmon and cilantro and toss gently to combine.
Serve sprinkled with the chopped egg and with the chutney on the side.
nutrition information (per serving):
Calories
(kcal):
650;
Fat
(g):
22;
Fat Calories
(kcal):
200;
Saturated Fat
(g):
9;
Protein
(g):
39;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
67;
Polyunsaturated Fat
(g):
3;
Sodium
(mg):
710;
Cholesterol
(mg):
270;
Fiber
(g):
9;
photo: Scott Phillips
From Fine Cooking 111
, pp. 60
May 5, 2011
