You are here

Salmon Kedgeree's picture
  Cooked salmon/Canned salmon 1 Pound
  Onion 1 , chopped
  Butter 1 Ounce (2 Tablespoon)
  Regular rice 1 Cup (16 tbs) (Raw)
  Salt 3⁄4 Teaspoon
  Thyme 1 Pinch
  Boiling water 2 1⁄2 Cup (40 tbs)
  Butter 3 Tablespoon
  Curry powder 2 Tablespoon
  Bay leaf 1 , crumbled
  Heavy cream 4 Tablespoon
  Hard-cooked eggs 2 , chopped

Saute 1 chopped onion in 2 tablespoons hot butter until tender.
Stir in the rice, 3/4 teaspoon salt, thyme and boiling water.
Cover and cook on low heat until rice is tender or bake at 350F for 20 to 25 minutes.
Meanwhile, in a small skillet or saucepan saute 1 chopped onion in 3 tablespoons hot butter on low heat.
Stir in curry powder and bay leaf.
Cook 6 or 7 minutes.
Stir in the cream and heat thoroughly.
Flake the salmon and add to the cooked rice mixture.
Stir in the curry sauce and chopped eggs.
Season to taste and reheat thoroughly in a covered pan on low heat or in a covered casserole in the oven.

Recipe Summary


Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2267 Calories from Fat 1015

% Daily Value*

Total Fat 115 g177%

Saturated Fat 58.8 g294.2%

Trans Fat 0 g

Cholesterol 959.2 mg319.7%

Sodium 1990.2 mg82.9%

Total Carbohydrates 182 g60.7%

Dietary Fiber 15 g60.2%

Sugars 8.2 g

Protein 125 g250.5%

Vitamin A 86.1% Vitamin C 25.7%

Calcium 42.9% Iron 89.4%

*Based on a 2000 Calorie diet


Salmon Kedgeree Recipe