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Salmon, Lentil, and Rice Kedgeree

Scott Phillips

Servings: 4

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.


  • 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

Nutritional Information

  • Calories (kcal) : 650
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 270
  • Sodium (mg): 710
  • Carbohydrates (g): 67
  • Fiber (g): 9
  • Protein (g): 39


  • 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.


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Reviews (3 reviews)

  • CUParent | 06/03/2011

    We thought this was fantastic. I read the reviews AFTER I cooked this, so next time I probably will try some of their suggestions. Even so, it was great cooked exactly as directed.

  • Helen63 | 05/15/2011

    I agree, cook the rice and lentils seperately. otherwise, its a really tasty dish and reheats well too. I added exra tumeric for color. maybe my curry powder was a little light on tumeric. Also. I cooked the curry powder with the butter. Curry spices are best if cooked with some oil and added earlier in the list of ingredients. I dry roast my curry spices in the pan for a few minutes first then add the oil/butter. A tecnique from Indian curry cooking.

  • azmeem | 05/10/2011

    Great use of leftover salmon! The flavor mix is fantastic. My rice ended up a bit gummy since the lentils took longer to soften. Next time I would cook the rice and lentils separately - but even with a bit of a mushy texture, it was very tasty and makes great leftovers as well...

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