Dinner

Spinach Kedgeree with Spiced Salmon Recipe

ByHailey Reed January 4, 2026January 4, 2026

Introduction

This spinach kedgeree with spiced salmon is a flavorful twist on a traditional dish, combining fragrant spices, tender rice, and nutritious greens. The lightly grilled salmon topped with a herby yogurt adds a fresh, creamy contrast that’s perfect for a satisfying meal any time of day.

Two thick salmon fillets sit on top of a bed of yellow rice mixed with small pieces of red and green vegetables inside a copper pan. The salmon is covered with a light creamy sauce and sprinkled with sliced almonds. The rice looks fluffy with a slightly oily texture, while the salmon has a cooked, slightly pink surface with some herbs visible under the sauce. The pan rests on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp rapeseed oil
1 large onion, halved and sliced
Thumb-sized piece of ginger, finely chopped
½ tsp cumin seeds
½ tsp ground cinnamon
6-8 cardamom pods, seeds crushed
1½ tsp ground turmeric
1½ tsp ground coriander
1 red chilli, deseeded and sliced
1 garlic clove, finely chopped
1 large red pepper, deseeded and roughly chopped
70g brown basmati rice
375ml vegetable stock, made with 2 tsp bouillon powder
160g baby spinach leaves, roughly chopped
3 tbsp fat-free natural yogurt
1 tbsp finely chopped mint or coriander
2 skinless wild salmon fillets
1 tbsp toasted almonds, to serve

Instructions

Step 1: Heat the rapeseed oil in a large frying pan over medium heat. Add the sliced onion and chopped ginger, frying for about 5 minutes until soft and translucent.
Step 2: Stir in the cumin seeds, ground cinnamon, crushed cardamom seeds, and 1 teaspoon each of turmeric and coriander. Cook for 30 seconds until the spices become fragrant.
Step 3: Add the sliced red chilli, chopped garlic, roughly chopped red pepper, and the brown basmati rice. Stir everything briefly to combine.
Step 4: Pour in the vegetable stock, cover the pan, and let it simmer gently for 35 minutes, or until the rice is tender and has absorbed most of the liquid. If the rice is cooked but liquid remains, remove the lid and simmer uncovered to evaporate the excess.
Step 5: Stir in the chopped baby spinach, cover again, and cook for an additional 3 minutes until the spinach wilts.
Step 6: While the rice cooks, preheat the grill to medium. Line a baking sheet with foil. In a small bowl, mix the fat-free natural yogurt with the finely chopped mint or coriander and the remaining ½ teaspoon each of turmeric and ground coriander.
Step 7: Spread the yogurt mixture over the salmon fillets and place them on the prepared baking sheet. Grill for 8-10 minutes until the fish flakes easily with a fork.
Step 8: Serve the kedgeree topped with the grilled salmon fillets or flake the fish into the rice. Scatter toasted almonds over the dish before serving for added crunch.

Tips & Variations

For extra richness, try adding a boiled egg on the side, a classic kedgeree addition.
If you prefer milder heat, reduce or omit the red chilli.
Swap the salmon for smoked haddock or another white fish for a traditional style.
Replace the baby spinach with kale or Swiss chard for more texture.

Storage

Store any leftover kedgeree and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat the kedgeree gently in a pan or microwave, adding a splash of water or stock if it seems dry. Reheat the salmon carefully to avoid overcooking, or enjoy it cold as a salad topping.