Ingredients

2 boneless salmon fillets, each about 6 to 8 oz (175 to 250 g) 1 tbsp (15 mL) peanut or canola oil 4 tbsp (60 mL) butter, divided 6 eggs, lightly beaten 4 oz (125 g) snow peas 3 to 4 green onions, thinly sliced 1 tbsp (15 mL) medium or hot curry powder 1 tsp (7 mL) cumin seed, coarsely ground 1 to 3 tsp (5 to 15 mL) finely grated fresh ginger 6 cups (1.5 L) cooked and cold basmati or other long-grain rice (see Tip) cup (50 mL) water 1 tbsp (15 mL) freshly squeezed lemon juice cup (125 mL) finely chopped fresh parsley Lemon wedges

Description

Kedgeree, Curry-spiced ?hash,? Was The Breakfast That Fueled The British Empire In The 19th And 20th Centuries―and Continues Today To Be A Treasured Meal. The Victorian Dish, Greatly Adapted From The Original Indian Dish, Khichri, Was Made With Finn

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