Stuffed Spicy Salmon Recipe

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Nutrition per portion

Calories 595 kCal 30%
Fat 31g 44%
  -  Saturates 6g 30%

For a salmon recipe that’s a creative new take on a kedgeree, give this spicy dish a go. With turmeric and curry paste, it’s got a great punchy flavour that will create a gorgeously different fishy roast. Try it for your next dinner party and your guests will be really impressed.



  • 2tbsp sunfower oil
  • 1 onion, peeled and finely chopped
  • 300g long-grain rice, washed
  • 2tsp turmeric
  • 3tbsp curry paste
  • 600ml vegetable or fish stock
  • a bunch of spring onions, finely chopped
  • a squeeze of fresh lemon juice
  • 2 tail-end fillets of salmon, the same size, around 750g each tail
  • 8 small free-range eggs


  • To make the stuffing, heat half the oil in a medium saucepan then cook the onion until soft. Add the remaining oil, rice, turmeric and curry paste and stir well over a medium heat for a couple of minutes. Ensure the rice is well coated in the spices. Add the stock, bring to the boil then turn down to a very gentle simmer and cover. It should take about 15 minutes to cook. Once all the liquid has evaporated, turn of the heat and leave covered for a few minutes to dry out.

  • When the rice has cooled slightly, add the spring onions and the lemon juice. Heat the oven to 200C, gas 6. Lay one side of salmon, skin-side down, on a chopping board. Put spoonfuls of rice along the flesh then top with the other fillet, skin-side up. Any leftover rice can be reheated and served on the side. Tie the fillets together with string – 3 pieces should do it – then put on an oiled baking tray. Roast for 30 minutes.

  • Just before serving, put the eggs in a saucepan of cold water, bring to the boil then simmer for 5 minutes. Shell and serve with the salmon.

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