Skillet Asian Rice With Salmon and Eggs | Think Rice (Canada)

Ingredients

• 2 cups (500 mL) cold water
• 1 (500 g) skin-on salmon or trout fillet
• 2 thinly shaved lime peels
• Pinch of salt
• 4 eggs
• 1 Tbsp. oil
• 1 onion, finely chopped
• 1/2 tsp. sea salt
• 1 tsp. each ground coriander, ground cumin and turmeric
• 1-1/2 cups of long grain rice, washed and drained
• 4 cups spinach, washed, drained and coarsely chopped
• 1 Tbsp. fish sauce
• 3 Tbsp. chopped cilantro and/or green onions
• Squeeze of fresh lime juice, to taste
• Dash of Sriracha, to taste