Description
A flavorful and wholesome spinach kedgeree featuring spiced salmon, aromatic spices, and tender brown basmati rice, perfect for a healthy and vibrant meal.
Ingredients
Scale
Rice and Spice Base
- 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, divided
- 1½ tsp ground coriander, divided
- 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
Salmon and Garnish
- 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
- Prepare the spice base: Heat the rapeseed oil in a large frying pan over medium heat. Add the sliced onion and finely chopped ginger and fry gently for 5 minutes, or until soft and translucent.
- Add spices: Stir in the cumin seeds, ground cinnamon, crushed cardamom seeds, and 1 teaspoon each of the ground turmeric and coriander. Cook the mixture for 30 seconds until fragrant, ensuring the spices release their aromas without burning.
- Incorporate vegetables and rice: Add the sliced red chilli, chopped garlic, roughly chopped red pepper, and brown basmati rice to the pan. Stir everything briefly to combine the flavors evenly.
- Add stock and simmer rice: Pour in the vegetable stock. Cover the pan and simmer gently for 35 minutes, or until the rice is tender and the stock is mostly absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered for a few more minutes to allow any excess liquid to evaporate.
- Wilt the spinach: Stir in the roughly chopped baby spinach leaves, cover the pan again, and cook for an additional 3 minutes until the spinach is wilted and incorporated into the rice.
- Prepare the spiced salmon: While the rice cooks, heat a grill to medium and line a baking sheet with foil. In a small bowl, mix the fat-free natural yogurt with the remaining ½ teaspoon each of ground turmeric and ground coriander, along with the finely chopped mint or coriander.
- Coat and grill salmon: Spread the yogurt and herb mixture evenly over the skinless wild salmon fillets. Transfer the salmon to the prepared baking sheet and grill for 8-10 minutes, or until the fish flakes easily when tested with a fork.
- Serve: Top the spinach kedgeree with the grilled salmon fillets or gently flake the fish into the rice mixture. Sprinkle toasted almonds over the dish for a satisfying crunch and serve immediately.
Notes
- Use brown basmati rice for its nutty flavor and health benefits, but white basmati can be a quicker alternative.
- If you prefer less heat, remove all the seeds from the red chilli or omit it entirely.
- You can substitute wild salmon with any firm, skinless fish if preferred.
- For extra creaminess, add a spoonful more yogurt when serving.
- To make this dish gluten-free, verify that your vegetable stock or bouillon powder contains no gluten.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: spinach kedgeree, spiced salmon, brown basmati rice, healthy fish recipe, Indian spices, light dinner
