Salmon Recipes

Cooking Salmon  

Salmon Spaghetti

Asian Grilled Salmon

Salmon Burgers

Peppered Salmon

Manx Smoked Salmon

Salmon Teriyaki

Smoked Salmon Terrine
Salmon & Ginger Salad
Smoked Salmon Rice
Salmon in Cream
Smoked Salmon Kedgeree
Garlic Herb Salmon
Salmon & Sweet Potato

Seared Salmon

Spicy Salmon Broth

Salmon Tagliatelle

Italian Poached Salmon

Salmon Flan

Grilled Salmon Salsa

Marinated Salmon

Poached Salmon Salad
Salmon Fish Cakes
Grilled Salmon & Salad
Smoked Salmon Pate
Salmon Fuseli
Salmon en Croute
Salmon Tortilla Cones

Smoked Salmon Kedgeree

serves 1 - 3  time 30 mins  



3 eggs
1 red onion

175 g (6 oz) long grain rice

hot smoked salmon (4 oz per portion)

1 tbsp olive oil

1 tbsp curry paste

4 tbsp low-fat natural yoghurt

2 tbsp fresh, chopped parsley

Cooking Method

1. Cook the eggs in a pan of simmering water for 8 minutes until hardboiled.

2. Meanwhile chop the onion and cook the rice as per packet instructions. Drain well.

3. Flake the salmon.

4. Heat the oil in a pan and cook the onion for 5 minutes. Add the paste and cook for 1 minute.
5. Stir in the rice and salmon and heat through thoroughly, stirring occasionally.

6. Stir in the yoghurt.

7. Shell the eggs and cut into quarters.

8. Serve the kedgeree on hot plates and top with the eggs and parsley.







trout and salmon fishing