Well now, if you’re lookin’ for somethin’ hearty and quick to put on the table, I got just the thing for ya. It’s called Salmon Kedgeree, a bit of a fancy name, but it ain’t all that hard to make. I reckon most of ya folks have had kedgeree before, but might not have known its proper name. It’s a dish that’s got rice, fish, and eggs usually—though this time, we’re gonna skip the eggs and toss in some peas instead. Why? ‘Cause it’s quicker that way, and I like things simple!
Now, if you’ve never heard of kedgeree before, lemme tell ya, it’s a dish that’s been around for ages. It came from India, a long time ago, and somehow made its way over to England. Over there, they usually use smoked haddock fish for it, but I’m here to tell ya, salmon works just as well—probably better, if you ask me. And it’s much easier to find ’round here!
So, let’s get to it. Here’s what you’re gonna need to make this Salmon Kedgeree that’ll have ya lickin’ your fingers:
- 2 fillets of salmon (now, you can use any kind, but I’d go with the nice, pink salmon myself)
- 1 cup of rice (you want the long grain stuff if you got it)
- 1 cup of peas (frozen peas are just fine, no need to fuss about it)
- Olive oil (about a couple of tablespoons, give or take)
- A sprig or two of rosemary (don’t worry, just lay it on top of the fish)
- Salt and pepper to taste (don’t go heavy on the salt, just a little will do)
Alright, now listen up, this is how you get it all done. First thing you wanna do is get your oven heated up to a nice 375°F. While that’s warming up, take your salmon fillets and lay ’em skin-side down in a nice big roasting tray. You don’t want the fish to be all cramped up, so if the fillets are too big, go ahead and cut ‘em in half. Once you got the fish in place, just take your rosemary and lay it on top of the fish. Drizzle a bit of olive oil all over the fish, don’t be shy about it. Now, rub that oil all over the fish and the rosemary, just like you’re giving it a good massage.
Put that tray in the oven and let it roast for about 15 minutes. The fish should be cooked through, and it’ll smell real nice, trust me. While that’s cookin’, you can start the rice. Just follow the directions on the bag or the box, and when it’s done, toss in your peas and mix it all up. Don’t worry about overcooking the peas, just stir ‘em in there so they warm up.
Once the salmon’s done, take it out of the oven and let it cool down for a few minutes. After that, you just flake the fish into big chunks, making sure to get rid of any bones. Now, mix the flaked fish right into the rice and peas. Give it a good stir, and taste it to see if it needs a little salt and pepper. And there you have it, Salmon Kedgeree—simple and tasty!
Some folks like to add a little bit of lemon juice on top, or even some chopped parsley if they’re feelin’ fancy. You could add raisins if you like the sweet and savory combo, but I ain’t much for that myself. But if you want to try it, go ahead!
This dish makes a perfect breakfast, but honestly, you could eat it any time of day. It’s quick, it’s filling, and it’s real good for you. And when you put it on the table, you can tell folks you made a fancy dish, even if it’s just some salmon, rice, and peas. No one needs to know how easy it was!
So, there you have it folks, my take on Salmon Kedgeree. Ain’t too hard, and don’t take up too much time. Give it a try, and let me know how it turns out. I reckon you’ll like it!
Tags：[Salmon Kedgeree, Quick Breakfast Recipes, Easy Fish Recipes, Simple Rice Dishes, Healthy Breakfast]
