Spinach kedgeree with spiced salmon served in a pan

Spinach kedgeree with spiced salmon

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(9 ratings)

Prep: 15 mins Cook: 45 mins


Serves 2

Get your weekly dose of omega-3 with this flavourful but easy-to-make supper. Spiced with ginger, cumin, cinnamon and more, it's a winning healthy dinner 

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal636
  • fat28g
  • saturates6g
  • carbs43g
  • sugars14g
  • fibre6g
  • protein49g
  • salt0.6g
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  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece of ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp cumin seeds
  • ½ tsp ground cinnamon
  • 6-8 cardamom pods, seeds crushed
  • 1½ tsp ground turmeric
  • 1½ tsp ground coriander
  • 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

For the salmon

  • 3 tbsp fat-free natural yogurt
  • 1 tbsp finely chopped mint or coriander
  • 2 skinless wild salmon fillets



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 tbsp toasted almonds, to serve


  1. Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt.

  2. Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.

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Comments, questions and tips

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22nd Jun, 2020
We really enjoyed this meal and so easy to make. I used all the spices as we love curried food. We scored it 8.5/10
4th Apr, 2020
Love this recipe. Tastes very much like a saag dish. Spices were just right.
11th Jan, 2020
Really tasty way to eat salmon whilst on post-xmas diet. I did cheat though with waitrose "bake in the bag" salmon but the kedgeree was lovely. We like our rice al-dente so only cooked for 20 mins which needed the lid off to reduce the liquid. Will be making this regularly :)
Frantic Flapjack
14th Oct, 2019
We really enjoyed this. It was lightly spiced and drew out the flavour of the salmon. My husband is not keen on salmon but he really enjoyed this dish.
7th Oct, 2019
Very tasty. Easy to make gently spiced supper dish. Will definitely cook again, but will grill salmon for slightly less next time.
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