Salmon Kedgeree

The idea of replacing traditional whitefish with salmon came from a couple I met in a Maryland B&B. I love it. Note: The flavors are very mild. Black Pepper and Tabasco are always served with this at my house!

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1 3⁄4 cups water
• 8  ounces salmon, skin and bones removed
•  salt
• 1  tablespoon  vegetable oil
• 1  onion, chopped
• 3⁄4 cup rice (long-grain or white)
• 3  tablespoons fresh parsley, chopped
• 2  eggs, hard-boiled and chopped
• 1  lemon

Directions

1. Bring water to a boil, add Salmon and salt and poach fish for 4 minutes--until just cooked.
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. Meanwhile, saute the onions in the vegetable oil over medium-low heat, until soft.
4. When rice is ready, stir it into onions, breaking it apart.
5. Add eggs and parsley.
6. Check seasoning and add salt and pepper, to taste.
7. Squeeze the juice from one lemon over the dish just before serving.