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Seasonal Recipe

Recipe for salmon kedgeree with asparagus and peas

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Kedgeree is a popular British dish of smoked fish, rice, and cream, here made with salmon, asparagus, fresh peas, and fresh mint. There is a certain amount of advance prep, but once the ingredients are ready, the dish comes together in a matter of minutes.

Vegetable oil (for sprinkling)
1pound skinless, boneless salmon
Salt and pepper, to taste
1cup long-grain white rice
2eggs
tablespoons butter
¾pound asparagus, ends snapped off, stalks cut
diagonally into 2-inch lengths
1cup fresh shelled peas
1cup vegetable stock
½cup heavy cream
cup chopped fresh parsley
3tablespoons chopped fresh mint
1tablespoon lemon juice

1. Set the oven at 400 degrees. Oil a 9-inch baking dish.

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2. Place the salmon, skinned side down, in the dish. Rub the fish with oil and place a piece of parchment directly onto the fish. Roast for 10 to 15 minutes, or until it is cooked through; cool. Flake the fish into 1-inch pieces.

3. In a large saucepan of boiling salted water, sprinkle in the rice. Let the water bubble steadily for 11 minutes, then start tasting to see if it is cooked through (it will not absorb all the water). When it is tender, drain into a colander, and poke holes with the end of a wooden spoon so the rice drains; cool.

4. Bring another saucepan of water to a boil. Add the eggs and cook for 10 minutes exactly. Lift out, transfer to a bowl of very cold water, and peel a piece of shell from each egg. Run more cold water into the bowl until the eggs are cold. Peel all the shells; dry on paper towels. Cut the eggs into quarters.

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5. In a large skillet over medium-high heat, melt the butter. Add the asparagus. Cook, stirring occasionally, for 3 minutes. Add the rice, peas, stock, cream, salt, and pepper. Cook, stirring occasionally, for 2 minutes or until the mixture is hot. Add the salmon and cook, stirring gently, for 2 minutes more or until the fish is hot and the peas are cooked through.

6. Add the parsley, mint, and lemon juice. Taste for seasoning, and add more salt and pepper, if you like. Garnish with eggs. Jean Kressy

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