Salmon Kedgeree

1. 1

   Bring water to a boil, add Salmon and salt and poach fish for 4 minutes--until just cooked.

2. 2

   Remove the fish and add the rice to the poaching liquid and simmer for 15 minutes (water should be absorbed and the rice all-the-way tender).

3. 3

   Meanwhile, saute the onions in the vegetable oil over medium-low heat, until soft.

4. 4

   When rice is ready, stir it into onions, breaking it apart.

5. 5

   Add eggs and parsley.

6. 6

   Check seasoning and add salt and pepper, to taste.

7. 7

   Squeeze the juice from one lemon over the dish just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.