St. Lukes of the Mountains Recipe Collection
Cookie's Asian Spice Kedgeree

2 1/4 c. water for poaching the fish
2 lime leaves, torn into pieces (gourmet market kefir lime)
4 salmon filets (approx 1 inch thick), preferable organic, skinned, about 1 1/2 pounds total
3 T. unsalted butter
1 t. oil
1 onion, finely chopped
1/2 t. ground coriander
1/2 t cumin
1/2 t. numeric
1 c. balsamic rice
3 hard boiled eggs, quartered
3 T. chopped cilantro, plus more for sprinkling
juice and zest of a lime, plus more lime for serving
fish sauce (nam pla) to taste

Preheat oven to 425. Pour water into a baking dish, add lime leaves and salmon. Cover pan with foil and cook for 15 min. Drain off liquid into a pitcher and cover fish again to keep warm.

Melt the butter in a wide heavy saucepan, adding oil to keep from burning. Soften onion in the pan, add spices, and sauce until translucent. Add rice and stir with wooden spoon to coat.

Add in reserved poaching liquid and about 2 1/4 cups and stir a bit. Cook gently 15 minutes. When rice is done, remove lid, cover with a dish towel and replace the lid.