A mishmash of Anglo-Indian dishes, kedgeree traditionally uses smoked haddock and boiled rice. This version has a West Coast twist with both smoked and grilled salmon. There are a lot of elements to the dish, so many hands make light work.
Finely grate 2 tsp (10 mL) orange peel over salmon. Squeeze juice from orange into small bowl and whisk in vinegar, cumin, and salt, if desired. Drizzle over salmon. Set aside until ready to grill. If making ahead, cover and refrigerate overnight.
Melt butter in large saucepan over medium heat. Add onion and season with salt, if desired. Sauteu0301 until soft, 6 to 8 minutes.
Pour coconut milk into large measuring cup. Whisk in enough water to measure 3 1/2 cups (850 mL). Add rice to saucepan, and then sprinkle with curry and turmeric. Pour in coconut mixture and stir to mix. Increase heat to high and bring to a boil. Reduce heat to medium low, and then cover and simmer until liquid is completely absorbed and rice is tender, about 45 minutes.
Meanwhile, preheat barbecue to medium high. Place salmon skin-side down on grill. Barbecue with lid closed, until knife tip inserted in thickest part of fillet comes out warm, about 8 minutes. Let stand for 5 minutes, then break fillet into smaller pieces.
Once rice is cooked, remove from heat and let stand for 10 minutes. Turn into large serving bowl and stir in smoked fish, peas, and cilantro. Top with warm salmon and eggs.
This recipe is part of the The Brunch Club collection.
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