Salmon, Lentil, and Rice Kedgeree

Ingredients

• 1 cup basmati rice, preferably imported
• 1 Tbs. minced fresh ginger
• 1 medium jalapeño, finely chopped (optional)
• 1 ½ Tbs. Madras (hot) curry powder
• ½ cup coarsely chopped fresh cilantro
• Kosher salt
• 2 oz. (4 Tbs.) unsalted butter)
• + 10 more ingredients
• • ¾ lb. Cedar-Planked Salmon or other leftover cooked salmon, skin removed, broken into large chunks
  • 1 cup thawed frozen peas
  • 1 large yellow onion, finely chopped
  • Freshly ground black pepper
  • Mango or tamarind chutney
  • 1 1-inch piece cinnamon stick
  • 4 hard-cooked eggs, peeled and coarsely chopped
  • ½ cup brown lentils, picked over and rinsed
  • 2 Tbs. fresh lemon juice
  • 2 large cloves garlic, minced

Put the lentils, cinnamon stick, and 7 cups of water in a 6-quart Dutch oven. Bring to a boil over medium-high heat; cook for 5 minutes Meanwhile, rinse the rice in 2 to 3 changes of cold water until the water is no longer cloudy. Stir the rice and 1/2 Tbs. salt into the lentils and return to a ...

View full recipe at Fine Cooking