Wild Salmon Kedgeree
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
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