Salmon Kedgeree

1. 1

   Hard-boil eggs.

2. 2

   Peel and quarter eggs and coarsely chop onion.

3. 3

   In a 3-quart saucepan with a tight-fitting lid bring water to a boil with salt.

4. 4

   Add salmon and poach at a bare simmer, covered, 4 minutes, or until just cooked through.

5. 5

   With a slotted spoon transfer salmon to a plate, reserving poaching liquid, and cover salmon.

6. 6

   Return poaching liquid to a boil and stir in rice.

7. 7

   Cook rice, covered, over low heat 15 minutes, or until water is absorbed and rice is tender.

8. 8

   While rice is cooking, in a large skillet cook onion in butter over moderately low heat, stirring occasionally, until softened.

9. 9

   Stir in cooked rice and season with salt and pepper.

10. 10

    Break salmon into large pieces and add to rice mixture with eggs, parsley, and lemon juice.

11. 11

    Cook kedgeree over moderate heat, stirring gently, just until heated through, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.