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Author Notes: I have a thrifty streak a mile wide, so when the local grocery sells wildcaught whole salmon for $2.99/lb(!), I can't help but buy one. But a 4 lb fish + 2 person household = leftovers. I adapted kedgeree, the great Anglo-Indian rice dish traditionally made with legumes (Indian) or smoked haddock (Brits), and turned it into a landing pad for leftover cooked salmon. This recipe can easily be adapted, depending upon the ingredients on hand. The spinach isn't traditional, but I like to throw it in to make a complete meal. —deensiebat
- 1 tablespoon canola oil (or ghee, if you've got it)
- 1 tablespoon mustard seeds
- 1/2 teaspoon turmeric
- 1-2 tablespoons Indian-style jarred curry paste, such as Patak's (if you don't have this, you can substitute 1-1 1/2 Tbsp curry powder (depending on your taste and the spiciness of your curry), mixed with a splash of oil and 1/2 tsp tomato paste)
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 thumb-sized piece of ginger, julienned or grated
- ~5 cups cooked long-grain white rice (yeah, my picture has overcooked short-grain brown rice, but long grain white would be better)
- 1 lemon, juiced
- 1 pound cooked salmon, flaked into bite-sized pieces
- 1/2 bunch spinach, washed, dried and roughly chopped (optional)
- 1 bunch cilantro, washed, dried and roughly chopped
- Heat the oil or ghee over a medium-high flame in a heavy pan. When the oil is rippley-but-not-smoking, add the mustard seeds and cover. The seeds will sputter and pop.
- When the popping has subsided, add the turmeric and curry paste or powder (start with the smaller amount). Let the seasonings toast for a few seconds, then add the onion, garlic and ginger. Stir to combine. Reduce heat to medium and saute, stirring occasionally, until the onion is translucent (~5 minutes).
- When the onion is cooked, add the rice and stir gently but thoroughly to combine. Add the lemon juice and salt to taste, and more curry paste if desired. When it's seasoned to taste, add the salmon, spinach (if using), and ~ 3/4 of the cilantro, and stir gently to combine. Cook until the fish is warmed through and the spinach has wilted. Garnish with remaining cilantro and serve (yogurt and chutney make nice accompaniments)
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