Wild Salmon Kedgeree with Eggs (Print Version)
Basmati rice with wild salmon, curry, eggs, and fresh parsley, finished with lemon and paprika for balanced flavor.
# Ingredients:
01 -
4 large eggs
02 -
2 tablespoons extra-virgin olive oil
03 -
1 small onion, finely chopped (1 ¼ cups)
04 -
2 cloves garlic, minced (1 tablespoon)
05 -
1 cup basmati rice, rinsed and drained
06 -
1 ½ teaspoons curry powder
07 -
Kosher salt and freshly ground pepper
08 -
1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan
09 -
¼ cup chopped fresh parsley leaves
10 -
Lemon wedges and smoked hot paprika, for serving
# Steps:
01 -
Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook for 8 minutes. Transfer to the ice bath; let stand until cool enough to handle. Peel and halve.
02 -
Heat olive oil in a large straight-sided skillet over medium heat. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes.
03 -
Add rice, curry powder, and 3/4 teaspoon salt to the skillet; cook, stirring, for 2 minutes.
04 -
Stir in 2 cups of water. Bring to a boil, then reduce heat to low and cover; cook for 15 minutes.
05 -
Season salmon with salt and pepper. Nestle the salmon fillets into the rice mixture. Cover and cook until the fish is just cooked through, 9 to 12 minutes.
06 -
Sprinkle the dish with parsley. Break the salmon into large pieces and fluff the rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over the top and sprinkle with smoked hot paprika. Serve immediately.
# Helpful Notes:
01 -
For the best flavor, use high-quality Alaskan wild salmon.