I had seen a couple of different versions of this of this recipe (in Teresa Cutter’s 80/20 diet cookbook and on Scandi Foodie’s blog) and thought it looked and sounded amazing so decided to make it for dinner last night.

This salmon kedgeree is so quick and easy to make so is perfect for a week night meal. Leftovers would also make a very yummy lunch! It is perfect for everyone, not just coeliac’s!


Salmon Kedgeree (serves 3)


  • 1 onion, finely diced
  • small piece of fresh ginger, grated
  • 1 cinnamon stick
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1 cup basmati rice
  • Boiling water (375ml to start)
  • 2 carrots, diced
  • 100g frozen peas
  • 2 handfuls baby spinach leaves
  • Juice from 1/4 lemon
  • 300g salmon broken into bite size pieces (discard skin)


  1. Heat oil in a large frying pan
  2. Add the onion and the spices and sauté for a few minutes (at this stage if you haven’t prepared the next part add a little water to stop the spices from burning)
  3. Add the rice, water, carrots and peas and simmer. Add water as necessary until rice is almost cooked.
  4. Toss through the salmon and stir until cooked
  5. Fold through the spinach leaves, add the lemon juice and salt and pepper to taste and serve

Salmon kedgeree

Gluten free salmon kedgeree