Leftover Salmon Kedgeree

May 11, 2010
8 Ratings
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 4
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

What You'll Need
  • 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 pinch salt
  • 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
  1. 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.
  2. 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).
  3. 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)
Contest Entries

See what other Food52ers are saying.

  • Liz D
    Liz D
  • sevenfaces
  • Lemongrass&Lime
  • darksideofthespoon
  • Regine

21 Reviews

Liz D. April 8, 2024
Made this last night; it's a great way to use up leftover salmon and rice! Will make it again
PanTostado January 23, 2023
So good! I like it best with coconut rice.
NXL November 21, 2020
This is so good! I had some salmon poached in olive oil, herbs, garlic and a hot pepper. Used some of that oil in the rice and to cook the onion, etc. Used kale because I don't care for spinach. Used the author's suggestion to mix curry paste with oil and tomato paste because I couldn't get Indian curry paste. It made a satisfying, delicious meal.
Steve March 16, 2019
I skipped the spinach and tripled the garlic, otherwise I followed pretty much as written. In a word: awesomeness! We couldn’t believe how good it was!

Our curry paste was mild so I sprinkled a couple shakes of cayenne at the end for a touch of heat. I’m not one to use much salt, but I added a couple shakes to the pan at the end for flavor. And 5 cups cooked rice was a bit much, I’ll do 4 next time. Don’t forget, step 1 should be cook your rice!! I recommend having everything measured out in advance because things go quickly once you start cooking. It’s going into regular rotation at our house!
judy February 6, 2017
Been making variations on kedgeree for decades Grew up wi a tuna version--one of the few dishes my Mom could cook! In the last few years have gotten closer to the British version with cod or haddock. We have cod, which I'll poach in coconut milk, as I don;t have any milk today. Lots of curry spices and garlic thrown in. Then Cook the rice in the left over coconut milk, with added water as needed, a few peas and carrots. We always throw in a couple of cooked eggs as well into the sauce. Very nice. someone suggested serving with avocado salad. We happen to have some....Nice way to spend a snow day. Oh and the salmon--when I can get wild caught at that price I filet and freeze what we don't need in single serving portions. It comes out great !
ghainskom November 17, 2015
Surprisingly good considering how easy it was to make. 5 cups of rice make enough for 2 adults and 2 kids, with enough leftovers to make the colleagues envious at lunch the next day...
sevenfaces April 11, 2014
Tinned wild salmon, frozen chopped spinach, curry paste substitute - still one tasty dish! I've tried a few other kedgeree recipes that list a myriad of spices but they've been so disappointing. Curry paste / powder works way better, and means it's easier to boost the spice level if you decide it's looking a little pale. Thank you for this recipe, it will be a weeknight go-to. :)
Lemongrass&Lime November 20, 2013
Hmm. It looks like you used black mustard seeds, yes? Trying to work out if yellow and black mustard seeds are interchangeable.
Steve March 16, 2019
I used yellow mustard seed and found that many turned black after their bath in hot oil. It seems to be a very flexible and delicious recipe. Experiment!
darksideofthespoon March 6, 2013
I just made this tonight and it was delicious. Certainly a repeat! I didn't measure out the rice, I think we only used 3 cups. It was enough for my husband and I to stuff ourselves with. Amazing recipe!
AnnieHynes October 21, 2012
5 cups of rice seems like ALOT
Steve March 16, 2019
I made 5 cups (cooked) basmati and even though we love it, it was a little too much. I’ll go with 4 cups next time unless we want leftover rice.
Umami August 17, 2012
I had leftover salmon, rice, cilantro and spinach so it seemed like destiny to give this a go, even though I wasn't sure about mixing curry and salmon. It was delicious! Like super, super really delicious. So good that next time I have salmon, I will deliberately eat less so there'll be enough left over for kedgeree.
Regine March 5, 2012
I made double the recipe last night and served it with a nice avocado salad. A wonderful dish! We all loved it. I used 4 cups uncooked jasmine rice which I cooked the way i do it as a Caribbean, in seasoned water with butter, salt and garlic/onion powder. I ended up using about 6 tbsp curry paste (Roland Curry Red Paste) plus put some on a plate for those who migh want more.! Really tasty and well balanced nutritionally. Plus it looked so nice. My rice was very fluffy (I don't like soft mushy rice). I will definitely make this again .
SweetArlene January 22, 2012
I made this recipe tonight and, omg, I'm in love! Salmon, curry, cilantro, rice deliciousness.
cheese1227 May 11, 2010
I love Kedgeree but have never seen it on this side of the pond! Thanks for the recipe.
deensiebat May 12, 2010
Not sure if this meets proper Brit standards, but it's definitely delicious.
healthierkitchen May 11, 2010
This sounds great! I love new and different salmon ideas.
deensiebat May 12, 2010
I'm always on the lookout too -- nice to have this great list of recipes to leaf through!
AntoniaJames May 11, 2010
Such a good recipe! Really appreciate this, especially the tip for making your own curry paste. (I toast, grind, blend my own curry powder, but have never known how to substitute for the paste, which one sees in a lot of recipes.) I've never made kedgeree, but this looks fabulous . . . .so I'm inspired to try it, soon. ;o)
deensiebat May 11, 2010
Aw thanks! I'd never used curry paste, but we recently inherited a bunch of pantry items from a friend who'd moved, and curry paste was in the lot. It's great in this recipe. The cheater's curry paste is my own approximation, but I think it'd work well in the kedgeree.