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Vital Recipe: Wild Salmon Kedgeree

We're pleased to present another recipe by Syrie Wongkaew, who is the guide to Australian & New Zealand Food for, as well as a freelance graphic designer and food photographer/stylist.

We found Syrie through her great blog, Taste Buddies.

Here's how Syrie introduced this recipe on her blog:

There is something very special about Wild Sockeye Salmon and I try to use it as much as I can. It also goes particularly well in Kedgeree. Kedgeree is a rice-based dish that consists of curry power, flaked fish (traditionally smoked Haddock) and boiled eggs. It has its roots in a traditional Indian dish called Khichdi. The dish varies from region to region but is usually made up of rice, lentils and topped with fried onions.

Wild Salmon Kedgeree is certainly one of my favorite dishes as it is simple to make, healthy and delicious. I add coriander and parsley to my recipe and a Thai twist with some Nam Pla Prik (fish sauce with chili). I also serve a side of natural yogurt mixed with a little grated garlic, parsley and lemon juice.

A tip for the rice: it is best to cook it the day before and refrigerate it so it's cold and hard when you fry it. If the rice is too fresh, it will get soggy and break easily. It is also a good idea to cook the Kedgeree over a flame in a wok. This just speeds up the cooking and, like most fried rice dishes, their success depends on quick cooking.

Wild Salmon Kedgeree

Serves 4

1 fillet of Wild Salmon (or four 6 oz fillet portions)
2 free-range, organic eggs
2 cups Basmati rice
2 tablespoons of butter or ghee*
1 tablespoons organic extra virgin olive or macadamia nut oil
1 5 cm (2 inch) piece of ginger, grated
1 medium white onion, diced
2 cloves of garlic, minced (or organic garlic granules)
1 tablespoon curry power
1 tablespoon mustard seeds
2 organic bay leaves
2 tomatoes, chopped
1 lemon, juiced
1/4 chopped coriander leaf (cilantro)
1/4 chopped parsley
2 tablespoon of Thai fish sauce (optional)
1 chili pepper, finely chopped (optional)

*ghee is clarified liquid butter, and can be substituted with regular melted butter.

  • Cook the rice in a rice-cooker with 4 cups of water. Or, if you are cooking the rice on a stove, cook it over medium heat in a large pot with 4 cups of water. Bring the rice to a boil and then turn the heat down and cover the pot. The rice should take about 20 minutes to cook. Refrigerate overnight.

  • When you are ready to prepare the Kedgeree, hard boil the eggs. Peel and set aside.

  • Broil or grill the salmon until just cooked, flipping it once halfway through (7‒10 minutes total for portions; 10‒15 minutes total for a full fillet side). Flake the salmon and remove any bones once it has cooled. Set aside.

  • Heat the ghee and oil in a wok over medium heat. Fry the onions until translucent. Add the ginger, bay leaves and then garlic. Fry for about a minute but don't let them burn. Add the mustard seeds and stir well. Lastly, add the chopped chili.

  • Add the curry powder and stir to release the aroma. Fry for about 1 minute. Next, add the tomatoes and fry for 4‒5 minutes to let the liquid from the tomatoes evaporate.

  • Add the cooked rice to the wok and stir with a large spoon to coat the rice in the curry powder and vegetables.

  • Next, add the salmon and fish sauce to the rice. Stir well. Add the lemon juice, coriander and parsley. Stir several more times until everything is mixed in.

  • Serve rice with hard boiled eggs and a side of cucumber.

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