Salish Sea Kedgeree - $21.95 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 2 pantry staples excluded. 3 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

smoked wild salmon drives this basket at $17.98, 20% of the total. The next biggest lines are olive oil ($8.49) and eggs ($7.49). $60.69 of the basket - 69% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 485 ml left, $8.24 of value
• Simple Truth Organic® Ground Cardamom Powder · about 39 g left, $6.82 of value
• Vital Farms® Pasture-Raised XL Eggs · about 10 left, $6.24 of value
• Private Selection® Ground Nutmeg Shaker · about 48 g left, $5.87 of value
• Private Selection® Wild Caught Alaskan Sockeye Salmon Pre-Sliced Cold Smoked Traditional · about 57 g left, $4.50 of value
• Kroger® Whole Baby Bella Mushrooms BIG DEAL! · about 510 g left, $4.50 of value

“I first tasted Kedgeree, a classic British dish with Indian roots, at a friend's house,” says Lukas. “We couldn't find smoked haddock. My mom thought our local smoked salmon might work. I love kale, which grows like crazy in Washington, so we added it. Washington is also the perfect climate for mushrooms. We added crimini for their woodsy, creamy taste. Instead of the traditional English peas, we used asparagus. I think wonderful and tasty things can happen when cultures mix together. This Northwest take on a British-Indian dish was a hit with my picky 7-year-old sister. My mom was happy to get my little sister to eat more veggies and said the garlic and spices might strengthen our immune systems. I plan to serve this dish with wild blackberries when they are ready to be picked.”

• 6 cups water
• 2 cups basmati rice
• 2 eggs
• 2 teaspoons butter
• 1/2 yellow onion, peeled and diced
• 3 garlic cloves, peeled and minced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon freshly ground black pepper, plus additional
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 2 teaspoons mustard seeds
• 2 teaspoons curry powder
• 1 bunch asparagus, tough ends removed, cut into bite-sized pieces
• 6 ounces crimini mushrooms, quartered
• 1 bunch kale, stems removed, roughly chopped
• 1 lemon, juiced
• 1 tablespoon olive oil
• 6 ounces smoked wild salmon

This recipe is credited to a partner program (The 2016 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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