Wild-Salmon Kedgeree

Name: Wild-Salmon Kedgeree
Prep time: 20 min
Total time: 50 min
Ingredients: 4 large eggs; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped (1 ¼ cups); 2 cloves garlic, minced (1 tablespoon); 1 cup basmati rice, rinsed and drained; 1.5 teaspoons curry powder; Kosher salt and freshly ground pepper; 1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan; 0.25 cup chopped fresh parsley leaves; Lemon wedges and smoked hot paprika, for serving

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By

Martha Stewart

Updated on March 19, 2021

Ingredients

4 large eggs
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (1 ¼ cups)
2 cloves garlic, minced (1 tablespoon)
1 cup basmati rice, rinsed and drained
1 ½ teaspoons curry powder
Kosher salt and freshly ground pepper
1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan
¼ cup chopped fresh parsley leaves
Lemon wedges and smoked hot paprika, for serving

Directions

Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook 8 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and halve.
Heat oil in a large straight-sided skillet over medium. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes. Add rice, curry powder, and 3/4 teaspoon salt; cook, stirring, 2 minutes. Stir in 2 cups water. Bring to a boil, then reduce heat to low and cover; cook 15 minutes.
Season fish with salt and pepper; nestle into rice mixture. Cover and cook until fish is just cooked through, 9 to 12 minutes. Sprinkle with parsley. Break fish into large pieces and fluff rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over top and sprinkle with paprika; serve.

Originally appeared: Martha Stewart Living, April 2021