Salmon, Lentil, and Rice Kedgeree

Photo by Scott Phillips
Ingredients
- 1 cup thawed frozen peas
- Kosher salt
- Mango or tamarind chutney
- Freshly ground black pepper
- 1 large yellow onion, finely chopped
- ½ cup coarsely chopped fresh cilantro
- 1 Tbs. minced fresh ginger
- + 10 more ingredients
-
- 1 medium jalapeño, finely chopped (optional)
- 2 oz. (4 Tbs.) unsalted butter)
- 4 hard-cooked eggs, peeled and coarsely chopped
- 2 Tbs. fresh lemon juice
- 2 large cloves garlic, minced
- 1 1-inch piece cinnamon stick
- ¾ lb. Cedar-Planked Salmon or other leftover cooked salmon, skin removed, broken into large chunks
- ½ cup brown lentils, picked over and rinsed
- 1 cup basmati rice, preferably imported
- 1 ½ Tbs. Madras (hot) curry powder
Put the lentils, cinnamon stick, and 7 cups of water in a 6-quart Dutch oven. Bring to a boil over medium-high heat; cook for 5 minutes Meanwhile, rinse the rice in 2 to 3 changes of cold water until the water is no longer cloudy. Stir the rice and 1/2 Tbs. salt into the lentils and return to a ...
Salmon recipes you also might like
Blackened Salmon and Rice Recipe

Megadarra (Brown Lentils and Rice with Caramelized Onions) Recipe

Slow-Roasted Salmon with Bok Choy and Coconut Rice Recipe

Peruvian Rice and Lentils (Tacu Tacu) Recipe

Asian Salmon-and-Rice Soup Recipe

Lentil and Rice Pilaf Recipe

One-Pot Salmon with Snap Peas and Rice Recipe

Best Wine Deals
-
$23.9920% offOgier Vdp Syrah "La Rosine" Pre Arrival 2011
-
$16.9623% offLong Shadows Riesling Poet's Leap 2012
Comments