Salmon Kedgeree

This popular breakfast meal hails from the Victorian era, probably the kind of dish that may have been offered to the “upstairs” people at Downton Abbey, on some shiny silverware served by a butler. These days it’s a classic British comfort food brunch option, commonly served at restaurants on the other side of the pond. A glorious, curried rice dish with Anglo-Indian roots.The traditional kedgeree uses smoked haddock or mackerel, but in my version, I used salmon.This salmon kedgeree recipe features: fluffy golden curry infused rice, gorgeously poached coral pink salmon, bouncy hard-boiled eggs, and is accented with zesty punches of lemon and plenty of fresh organic Italian parsley. A simple and healthy recipe that is incredibly fragrant.It can be served hot or cold. It’s traditionally considered a breakfast food but also goes well for lunch, or dinner. Have you tried kedgeree before?

Salmon Kedgeree

Serves 1-2


  • 2 hard boiled eggs
  • 1.5 long grain rice
  • 8 oz salmon fillet
  • 1/2 cup fresh flat-leaf parsley
  • 1 cup peas
  • 1 lemon
  • 1 yellow onion
  • 2 cloves garlic
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 tbsp extra virgin olive oil

How to make Salmon Kedgeree?


1.Cook the rice according to package instructions.

2.Hard-boil the eggs and allow to cool enough to peel and cut in half. Approximately 9-10 minutes.

3.Gently simmer the salmon in 1 cup of water. Add a pinch of salt and cook until tender and then set aside.

4.Peel and chop the onion.

5.Peel and mince the garlic.

6.In a large pan cook the onion and garlic until tender.

7.Add the curry, garam masala and turmeric powder.

8.Add the cooked rice and peas.

9.Fold and stir gently until the rice is beautifully stained gold.

10.Turn off the heat and drizzle with extra virgin olive oil.

11.Grab a plate and layer on the cooked rice.

12.Flake the salmon chunks with a fork into the rice and add the halved boiled egg on top.

13.Squeeze lemon juice over the rice and garnish with fresh organic Italian parsley.


Salmon Kedgeree
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Creamy Tomato and Lentil Pasta

Whether you are vegetarian or just looking to cut down on your meat consumption. This easy and nutritious creamy tomato and lentil pasta recipe is for you. Red lentils are split and cook quickly. They are a fantastic source of protein to help bulk up a meatless meal. Red lentils can help you increase your daily iron and fiber intake. Another advantage is that they are inexpensive and are easy to find in most supermarkets. You can also cook lentils in big batches and use them for lunch or dinner throughout the week, as they will last for up to 5 days in your fridge. I love pasta dishes as they are so versatile, and you can customize them to suit your own tastes. For this dish, I used fettuccine also known as “little ribbons” in Italian. This long pasta cut meanders around the delicious tomato and lentil sauce beautifully. Lastly,garnish the dish with fresh basil leaves, this will delicately perfume the entire dish for extra flavor. These fresh basil leaves are the last of the season from my basil plant. You can buy these fresh from the supermarket or you can use dried basil.

Creamy Tomato and Basil Pasta
Creamy Tomato and Lentil Fettuccine

Serves 1-2


  • 8oz Fettuccine
  • 1.5 cup red lentils
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 12oz tomato paste
  • 1.5 cup vegetable stock
  • 4 tbsp Parmesan cheese
  • 2 tbsp Worcestershire sauce
  • 18 fresh basil leaves
  • a pinch pepper
  • a pinch of salt
Creamy Tomato and Basil Pasta


  1. Bring a pot of salted water to a boil.Cook pasta according to package instructions.
  2. Mince the garlic cloves and dice onions finely.
  3. Wash and rinse red lentils in a sieve.
  4. In a large pot saute the garlic and onion until browned.
  5. Add lentils and vegetable stock. Cook until the lentils are tender.
  6. Then add tomato paste and Worcestershire sauce.
  7. Mix gently coat the lentils in the sauce. Add water if required if the sauce is too thick.
  8. Sprinkle a pinch of salt and pepper to taste.
  9. Layer the cooked fettuccine pasta on a plate, ladle on the lentil sauce on top, garnish with basil and your favorite cheese.
  10. Enjoy.

Simple Chicken Pho


Cozy up with this Chicken Pho for the soul. Pho pronounced “fuh” is an iconic Vietnamese rice noodle soup consisting of broth, rice noodles, herbs and usually meat. The real beauty of pho is that it looks rather unassuming, but the slowly simmered broth is infused with delicate notes of ginger and sweet onion. The warming chicken broth is accented by a pinch of sugar and dashes of fish sauce. It is simple, fresh, and fragrant.The best chicken pho that I have ever tried was at a phenomenal Vietnamese restaurant, their unique broth and their in-house made noodle was truly gold standard. A family recipe from Vietnam that has been passed down from many generations. Unfortunately, I moved so I cannot visit this outstanding place anymore.

As an alternative, this is my variation of home-cooked simple Chicken Pho. I’ve tried and tested this Chicken Pho recipe using frozen chicken thighs and tenders, which yields a richer chicken flavor without having to simmer it for hours.

Serves 2-3


  • 10 cups of water
  • 12oz rice noodles
  • 3 chicken thighs
  • 3 chicken tenders
  • 1 yellow onion (chopped)
  • 1 stalk green onion (chopped)
  • 1 lime
  • 1 thumb of ginger
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1.5 tbsp fish sauce
  • A pinch of salt
  • A pinch Chinese five spice powder


  1. Place the rice noodles in a large mixing bowl. Cover with warm water and soak for 20 minutes, until softened.
  2. While the noodles are soaking, heat a large pot over medium-high heat.
  3. Peel the ginger and cut into smaller pieces.
  4. Peel and chop the onion into slices.
  5. Add the ginger and chopped onion to the pot and cook for 2 minutes, or until fragrant.
  6. Add the water, chicken thighs, and chicken tenders. Increase the heat to high, cover, and bring to a simmer.
  7. Add fish sauce, sugar, salt and then add a pinch of five spice (only use a tiny amount as it is very aromatic)
  8. Simmer for about 30 -60 minutes or until fully cooked. Add more water, if necessary. Remove from the heat.
  9. After 20 minutes of soaking, drain the rice noodles, then quickly blanch them in another pot of boiling water.
  10. Remove the chicken from the broth.
  11. Shred the chicken with two forks.
  12. Add the shredded chicken. Ladle the hot pho broth over the noodles into a bowl. Add a squeeze of lime juice, green onions, and any other favorite toppings.
  13. Enjoy immediately.

If you like this recipe you may like these :

Umami Wonton Shrimp and Chicken Noodle Soup

Kung Pao Chicken

Lemon and Garlic Butter Salmon

Try nutritious oven-baked salmon with garlic butter for richness and finish with fresh lemon juice for bright flavor. It’s the perfect healthy complement to salmon. This sheet pan dinner is simple to make with minimal cleanup. The succulent salmon is packed with delicious flavor, omega-3 fatty acids, vitamin B12 and protein. Served with a healthy side of tender asparagus spears, sweet mini peppers, and nutrient dense quinoa. Quinoa is considered a complete protein source, which means that it provides all nine essential amino acids. They are most recognized for their role in muscle development and repair, the body depends on them for many vital processes. For another layer of flavor, chopped fresh parsley is used for a lovely colorful garnish. An all-round nourishing and delicious meal perfect for dinner or lunch meal-prep. Also, as a bonus the warmth of the oven heats up your kitchen nicely.


Serves 2

  • 10 asparagus spears
  • 8 mini peppers
  • 2 x 8oz Atlantic salmon fillets
  • 2 cloves garlic (minced)
  • 1 tbsp parsley (chopped)
  • 1.5 cups quinoa
  • ¼ stick unsalted butter
  • ½ lemon
  • salt (pinch)
  • pepper (pinch)



1.Wash and drain quinoa

2.Add quinoa to a pot and pour in 2 cups of water.

3.Bring the water to a roaring boil and cook until the quinoa becomes fluffy. Cook it for approximately 10 minutes, stir it often to prevent it sticking, and add water if necessary. For the last few minutes, reduce the heat and place a lid on the pot.

Salmon, Asparagus and Mini Peppers

4.Wash the asparagus and mini peppers in a colander.

5. Chop the end of the asparagus off, right at the part where the white turns to green.

6.Line a baking tray with aluminum foil.

7.Cut up a ¼ stick of unsalted butter into 1-2inch pieces.

8.Lightly rub some butter on the aluminum foil where you will place the salmon, to prevent it sticking.

9.Add the salmon, mini peppers, and asparagus to the baking tray.

10.Sprinkle garlic, a pinch of salt, pepper and place the butter chunks on top of the salmon.

11.Cook it in the oven at 430F for about 15 minutes or until cooked through. Check halfway and flip the vegetables over onto the opposite side.

12.For a nice colorful garnish, add fresh chopped parsley on top of the salmon.

13.Lastly, squeeze the lemon juice over the salmon and asparagus for bright flavor.

14. Plate and enjoy.

Lemon and Garlic Butter Salmon with Quinoa and Roasted Vegetables

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Striped Bass,Quinoa and Mesclun Greens

Golden Turmeric Chicken

Mushroom Spaghetti with Olive Oil and Garlic Sauce(Aglio e Olio)

Spaghetti, translated into “thin strings’ is one of Italy’s most iconic pasta shapes. It is one of the most frequently cooked pasta cuts worldwide and is usually available in most restaurants.  Pasta is typically made from wheat flour with water or eggs, and then molded into different shapes.Pasta is a staple of Italian cuisine. Pasta is also a staple in my home that I tend to eat at least several times a week. I think nothing beats a big warm bowl of pasta for a lunch, dinner or even a snack.The best thing about pasta is that it is so versatile, it can a humble classic dish, or it can be as extravagant as you like.

After a day out hiking up a mountain I came home and I was starving. I felt like Godzilla! I was thrilled to unbox some pasta gifts that Barilla had kindly sent me. Spaghetti and Farfalle are genuinely two of my favorite pasta cuts, I am so happy to have received these. I always like to stock up a few of these to keep in the kitchen cupboard. Also, I have been talking about buying pasta kitchen accessories for ages, so these pasta tongs are a perfect addition to my kitchen.

BarillaUS Pasta

This satisfying spaghetti recipe is rich in good fat and cooked with fresh ingredients. This is a variation of the classic Spaghetti Aglio e Olio, with baby Bella mushrooms for extra flavor. A scrumptious dish full of healthy garlic and olive oil goodness. If you are looking to make a quick dinner in under 15 minutes, this is the recipe for you.

Mushroom Garlic Spaghetti

Serves 1- 2


  • 6oz Barilla Spaghetti
  • 1.5 cup of mushrooms
  • 1/4 cup olive oil
  • salt (to taste)
  • pepper (to taste)
  • 2 cloves of garlic (minced)
  • 2oz Parmesan Reggiano
  • dried parsley (for garnish)


1.Bring water to boil in a medium-sized pot over high heat. Add salt, and spaghetti to cook according to package instructions.

2.Meanwhile, put a large skillet over low-medium heat. Add the olive oil, mushrooms, and garlic. Allow them to slowly sautee for optimal infusion without burning for 3-5 minutes or under tender.

3.Once the pasta is ready, drain and add into the skillet but retain 1/4 cup of pasta water and set aside.

4.Add grated Parmesan Reggiano and gently mix using pasta tongs until everything is well combined.

5.Add a few tablespoons of pasta water if you find your pasta to be a little dry.

6.Garnish with dried or fresh parsley.

7.Plate and enjoy.

If you like this recipe you might also like :

Crispy Cantonese Soy Sauce Pan-Fried Noodles

Do you fancy some speedy crispy noodles? These noodles may look basic, but they are packed full of classic flavors. A easy recipe that only requires a small handful of ingredients. If you love crispy savory noodles this one will be right up your alley. I recommend fresh Hong Kong style pan-fried noodles; you can get them at your local Asian supermarket. Alternatively, you can use the dried version too. The beansprouts and onions add a beautifully crunchy dimension to the noodles. This is such a popular noodle dish at dim-sum restaurants throughout the world. A go-to tasty main or side dish that takes minimal effort. Grab your wok let’s make crispy noodles.


  • 16oz Hong Kong Style Pan Fried Noodle
  • 12 oz beansprouts
  • 3 green onion stalks
  • 1 yellow onion
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp light soy sauce
  • 3 tbsp vegetable oil
  • 1 tbsp sesame oil


  1. Blanch fresh noodles in pot of boiling water for 1 minute and drain in a colander.
  2. Chop green onion and yellow onion into 1-2inch slices.
  3. Wash and drain beansprouts well.
  4. Heat a non-stick wok on a high and add 1 tbsp of vegetable oil.
  5. Add the fresh noodles and spread the noodles evenly to ensure a crispy base.
  6. Cook for 3 minutes.
  7. Lightly toss the noodles and then flip noodles onto the opposite side.
  8. Add more vegetable oil along the perimeter of the noodles to help develop a nice crisp.
  9. Allow the noodles cook on this side for another 3 minutes, occasionally tossing and moving the noodles.
  10. Add oyster sauce,soy sauce and green onion. Coat noodles evenly.
  11. Turn off heat and drizzle with sesame oil.
  12. Grab a plate and tuck in.

If you like this recipe you might like these recipes too:

Kung Pao Chicken

Do you like sweet, savory and a little spicy? If so, this easy Kung Pao Chicken recipe has got your back! This is a healthy take on the Chinese takeout classic. Velveting the chicken will give you the most tender and juicy texture. This velveting technique is also ideal for building your own stir fry and stir fry noodle dishes. Pair with some fluffy rice and your dinner is sorted.

Kung Pao Chicken and Rice

The classic dish from Sichuan cuisine, originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. When eaten it produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool in the peppercorn. If you cannot find Sichuan peppercorns;dried red chili peppers are a great substitute. You can customize the spiciness accordingly to your own preference. If you prefer it less spicy you can remove the seeds.


  • 3 chicken breasts, chopped
  • 2 cups cooked white rice
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 yellow onion, sliced
  • ½ cup roasted unsalted peanuts
  • 6 dried red chilies or red pepper flakes (adjust to taste)


  • 3 tbsp cornstarch (2 tbsp for velveting chicken)
  • 2 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 1/2 tbsp Chinese vinegar (or Balsamic)
  • 2 tbsp vegetable oil


  1. Cut the chicken into bite-size pieces.
  2. To velvet the chicken.Evenly coat the chicken with cornstarch and marinate for 20 minutes.
  3. Cook rice according to package instructions.
  4. In a non-stick pan heat up 1 tbsp vegetable oil and add marinated chicken.
  5. Cook the chicken until cooked and tender.
  6. Remove chicken and set aside
  7. In the same pan, add the onion cooked until browned.
  8. Toast the red chili until fragrant.
  9. Add the sauces and vinegar.
  10. In a bowl mix 1 tbsp cornstarch and 4tbsp water. Then add to the pan.
  11. Stir in the red, green, and yellow peppers.
  12. Add the cooked chicken and peanuts to the pan.
  13. Combine the chicken, vegetables with the sauce.
  14. Serve upon a bed of fluffy rice. Enjoy!

Salmon Rice Bowl

There was no culinary sorcery involved in this wholesome salmon rice bowl. I simply layered and reheated some leftover ingredients together, finished with dashes of low sodium soy sauce over the salmon. I really like making these kinds of bowls as you get a lot of tender texture, and they are versatile to make.The ingredients are listed below. What do you like to make with leftovers?

Salmon Balance Bowl


  • 1 boiled egg
  • 1 cup cooked Atlantic salmon
  • 1 cup Calrose rice (cooked)
  • 1 tbsp low sodium soy sauce
  • ¼ cup cucumber (chopped)
  • ¼ cup mini peppers (chopped)
  • ¼ cup Lacinato kale (shredded)
  •  ½ tbsp black sesame seeds

How to make a Salmon Rice Bowl:


  1. Bring a pot of water to the boil. Add an egg and simmer for 10-12 minutes depending on the size. Peel egg and slice in half.
  2. Chop the cucumber, mini peppers into bite-size pieces and shred the Lacinato kale.
  3. Assemble the cooked rice, egg and salmon in your favorite bowl.
  4. Next, layer on the vegetables.
  5. Finish with dashes of low sodium soy sauce over the salmon.
  6. Lastly, garnish with black sesame seeds.
  7. Enjoy.

Farfalle with Salmon and Peas

This creamy fun bow-tie or butterfly shaped pasta dish is packed with delicious goodies.Tender chunks of salmon, juicy peas,and beautiful farfalle pasta tossed in a velvety sauce with garlic and onions. Finished with black pepper and lemon juice, adding a brightness that lifts the entire dish. An effortlessly elegant easy weeknight meal using one of my favorite pasta cuts. What’s your favorite pasta cut ?

Serves 3-4


  • 16oz farfalle pasta
  • 1lb salmon
  • ½ onion (minced)
  • 1 clove garlic (minced)
  • 1.5 cup frozen peas
  • 3/4 cup parmesan cheese
  • 1 cup nut milk
  • black pepper
  • salt
  • ½ lemon (juice)


1.Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.

2.Boil the farfalle pasta according to the directions for “al dente” doneness.

3.With 3 minutes left on the boil, add the frozen peas.

4.Reserve a half cup of the pasta water and drain the peas and pasta.

5.In the meantime you can start the sauce in a pot. Add the minced garlic and onion. Stir for about 5 minutes until the garlic and onion is translucent and fragrant.

6.Add the milk and cheese, let it reduce for about 2 minutes.

7.Add the reserved pasta water if required.

8.Combine the cooked pasta and peas with the sauce

9.Serve the pasta on a plate and layer on the flaked chunks of salmon.

10.Season with salt, pepper, and lemon juice. Enjoy.

Farfalle Pasta

Striped Bass,Quinoa and Mesclun Greens

I saw striped bass on offer at Wholefoods and decided to give it a try. Striped bass has a meaty but flakey texture that complements a wide array of dishes.I’m a big fan.To achieve a healthy and balanced diet, it is generally recommended to include two portions of oily fish in your diet. This kind of fish is reportedly high in protein and provides each of the amino acids that you need to include in your diet. It is also a fine source of omega fatty acids, vitamins, and minerals. I simply pan-fried it on both sides until tender and served it with sweetcorn, nutritious quinoa and mesclun greens.

Striped Bass, sweetcorn, quinoa and mesclun greens


  • 2 stripe bass (I used Pacifico Aquaculture)
  • 1 cup quinoa
  • ½ cup sweetcorn
  • 3 cups mesclun greens
  • 2 cup vegetable broth
  • 2 tbsp olive oil
  • ¼ cup balsamic vinaigrette


  1. Defrost fish (In refrigerator overnight).
  2. With a sharp knife score three diagonal shallow cuts across the skin.
  3. Wash and rinse quinoa.
  4.  Add quinoa to a pot and add 2 cup vegetable broth
  5.  Heat up a non-stick pan and coat with olive oil. Add the fish skin-side down and sear for approximately 3 minutes and then flip. Sear until fully cooked.
  6.  Toss mesclun greens with balsamic vinaigrette.
  7. Plate and enjoy.