Coconut Salmon Kedgeree | alive - alive magazine

Name: Coconut Salmon Kedgeree | alive - alive magazine
Ingredients: 1 orange; 1 - 16 oz (450 g) wild salmon fillet; 1 Tbsp (15 mL) balsamic vinegar; 2 tsp (10 mL) ground cumin; 1/2 tsp (2 mL) sea salt (optional); 2 Tbsp (30 mL) unsalted butter; 1 large onion, minced; 1 - 14 oz (400 mL) can light coconut milk; 3 cups (750 mL) water; 2 cups (500 mL) brown basmati rice; 2 Tbsp (30 mL) hot curry powder; 1 tsp (5 mL) ground turmeric; 6 oz (170 g) smoked or candied fish, flaked; 1 cup (250 mL) frozen peas; 1/3 cup (80 mL) finely chopped cilantro or basil; 4 hard-cooked organic eggs, quartered

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Kedgeree traditionally uses smoked haddock and boiled rice. But this version has a West Coast twist with both smoked and grilled salmon.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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