Thai-inspired Salmon Kedgeree Recipe
Make Thai-inspired Salmon Kedgeree Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grains
Fish
Vegetables
Spices and Seasonings
Others
Method
Preparation
- 1
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for about 15-20 minutes until the rice is tender and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Salmon
While the rice is cooking, season the salmon fillets with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon fillets and cook for about 4-5 minutes on each side or until cooked through and flaky. Remove the salmon from the skillet and set aside.
- 3
Prepare the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped shallots and red bell pepper, sautéing for about 3-4 minutes until they begin to soften. Stir in the frozen peas and cook for an additional 2 minutes.
Combining Ingredients
- 4
- 5
Serving
- 6
Serve the Dish
Spoon the salmon kedgeree onto plates and top each serving with a sliced soft-boiled egg. Squeeze fresh lime juice over the top and garnish with additional cilantro if desired. Enjoy your Thai-inspired salmon kedgeree!
