Leftover Salmon Kedgeree

1. 1

   Heat the oil or ghee over a medium-high flame in a heavy pan. When the oil is rippley-but-not-smoking, add the mustard seeds and cover. The seeds will sputter and pop.

2. 2

   When the popping has subsided, add the turmeric and curry paste or powder (start with the smaller amount). Let the seasonings toast for a few seconds, then add the onion, garlic and ginger. Stir to combine. Reduce heat to medium and saute, stirring occasionally, until the onion is translucent (~5 minutes).

3. 3

   When the onion is cooked, add the rice and stir gently but thoroughly to combine. Add the lemon juice and salt to taste, and more curry paste if desired. When it's seasoned to taste, add the salmon, spinach (if using), and ~ 3/4 of the cilantro, and stir gently to combine. Cook until the fish is warmed through and the spinach has wilted. Garnish with remaining cilantro and serve (yogurt and chutney make nice accompaniments)

* Per serving · 4 servings · Values may vary.