Smoked Salmon Kedgeree

Ingredients

• Vital Choice Alaskan smoked sockeye salmon (4 ounces), chunked into 1-inch strips
• 3 cups water
• 2 eggs
• Sea salt to taste
• 1 1/2 cups basmati rice
• 1 cup frozen peas
• 1 tablespoon butter
• 1 small onion, chopped
• 2 teaspoons mild curry powder, or to taste
• 1 teaspoon organic ground turmeric
• 1/2 teaspoon organic ground cumin
• Pinch of ground cloves
• 1/2 cup light cream
• 3 tablespoons chopped fresh parsley leaves

Instructions

1. Hard boil the eggs: Bring a large saucepan of water to a boil. Add the eggs. Let the water bubble steadily for 9 minutes. Transfer the eggs to a bowl of very cold water and let the tap run into it. Crack the shells and peel them. Dry and chop coarsely.
2. Refill the saucepan with water. Add a generous pinch of salt and bring to a boil. Add the rice and cook for 11 minutes or until tender but not quite cooked through. Drain into a colander and use the back of a spoon to poke holes in the rice for the excess water to drain.
3. Rinse the peas with hot water to defrost in a separate colander.
4. Melt the butter in a saucepan. Cook the onion, stirring often, for 5 minutes. Stir in the curry powder, turmeric, cumin, and cloves. Cook the mixture over low heat, stirring constantly, for 2 minutes.
5. Add the cream, a little at a time, stirring constantly. Stir in the smoked salmon and eggs. Cook, stirring gently, for 1 minute. Stir in the rice and peas. Add all but 1 tablespoon of the parsley and stir again. Taste for seasoning and add more salt, if needed. Garnish with the remaining parsley and serve in bowls.