Salmon Kedgeree with Lime and Coriander | Nigella's Recipes | Nigella Lawson

Name: Salmon Kedgeree with Lime and Coriander | Nigella's Recipes | Nigella Lawson
Ingredients: 4 salmon fillets (approx. 3cm / 1 inch thick - skinned (about 750g / 1¾lb in total), and preferably Alaskan, organic or ASC-certified Scottish salmon); 2 makrut lime leaves (torn into pieces); 45 grams unsalted butter; 1 teaspoon olive oil; 1 onion (finely chopped); ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon turmeric; 225 grams basmati rice; 3 hard-boiled eggs (quartered); 3 tablespoons chopped fresh coriander (plus more for sprinkling); zest and juice of 1 lime (plus segments to serve); thai fish sauce (nam pla) (to taste)

www.nigella.com

Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of what could be called the Anglo-Indian Ascendancy.

Keywords

Gluten Free
Comfort
Sociable
Asian Inspired
Nut Free
Breakfast
Brunch

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Ingredients

4 salmon fillets (approx. 3cm / 1 inch thick - skinned (about 750g / 1¾lb in total), and preferably Alaskan, organic or ASC-certified Scottish salmon)
2 makrut lime leaves (torn into pieces)
45 grams unsalted butter
1 teaspoon olive oil
1 onion (finely chopped)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
225 grams basmati rice
3 hard-boiled eggs (quartered)
3 tablespoons chopped fresh coriander (plus more for sprinkling)
zest and juice of 1 lime (plus segments to serve)
thai fish sauce (nam pla) (to taste)