Asian-Spiced Kedgeree

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As I started making this I had some doubts between the simplicity of the ingredients and the high cost of fresh salmon. By the time I finished the first bite all those doubts were gone. This is a truly stunning dish that will hopefully be in the regular rotation (if it works half so well with a less expensive fish. I'm torn that it might need a little more pop (though I did forget to buy fish sauce but the every bite is still so close to perfect.

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This recipe is a family favorite! I almost always use smoked salmon (not lox or cured salmon, but the cooked stuff... comes out perfect every time! The fish sauce, lime, and lime zest are key - I've tried it without them and it's not quite the same.

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I loved it. I incorporated it with a creole rice dish that has spinach, celery, bell pepper, scallion and parsley. Also chicken instead of salmon, so the poaching time was a lot longer. But the result was sublime. Such a great recipe, and such a wonderful idea, not something I would have ever come up with on my own. She's the best!!

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Absolutely divine! This is now and the only way I like to eat fresh salmon. A hint of India, Thailand and comfort in one easy to make dish. I indulge in extra spices, lots of lime zest in the poaching water and a liberal dash of fish sauce just makes the dish for me.

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My husband and I have enjoyed this dish quite regularly at our dinner table, (and usually left over for breakfast. However, we recently made it for dinner guests, and we were robbed of our usual breakfast leftovers! They loved it as much as we do, and as such, we watched what could have been our leftovers depart in heaping spoonfuls onto their plates. Heartbreaking.
We use a med. curry with some heat, and substitute the lime leaves for zest. It works out perfectly for our taste.

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I followed the recipe almost to the letter (although I did not have lime leaves and substituted zest and the juice. In terms of the poaching of the fish and the cooking of the rice, it turned out perfectly. I also added some frozen peas at the end which my husband liked. I would add more curry and/or spices next time though. Was a bit bland for us although the flavors did blend nicely. I will make again and "kick it up a notch".

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I have prepared this dish several times now and it is wonderful. It is a go-to meal any time wild salmon is on sale at the grocery store. As stated in the recipe, the leftovers are the best cold the next day. I don't like to give recipes a 5-star rating unless they are exceptional and this one fits the bill.

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This was so delicious, we (us + 2 kidsate the whole pot full! I couldn't find the lime leaves, so I squeezed a lime into the poaching liquid and threw in the lime skin too. I found that the salmon took longer than stated to fully cook but I guess it depends on the thickness. I added some salt to the recipe too, so as not to have too much of the fish sauce (a little smelly.

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I've never tasted anything like this. I wouldn't call it breakfast but it makes a great lunch or dinner. Personally it reminds me more of Indian flavors. I used extra egg and tons of fresh lime juice, yummy! Nigella is my favorite!

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Ive made this for brunch and breakfast and for late night meal, Ive added green peas and green onions, left out the hard boiled eggs at times, its just magic what it does when it meets the salmon.