Ingredients
4 large eggs
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (1 tablespoon)
1 cup basmati rice, rinsed and drained
1 1/2 teaspoons curry powder
Kosher salt and freshly ground pepper
1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan
1/4 cup chopped fresh parsley leaves
Lemon wedges and smoked hot paprika, for serving
Preparation
Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook 8 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and halve.
Heat oil in a large straight-sided skillet over medium. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes. Add rice, curry powder, and 3/4 teaspoon salt; cook, stirring, 2 minutes. Stir in 2 cups water. Bring to a boil, then reduce heat to low and cover; cook 15 minutes.
Season fish with salt and pepper; nestle into rice mixture. Cover and cook until fish is just cooked through, 9 to 12 minutes. Sprinkle with parsley. Break fish into large pieces and fluff rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over top and sprinkle with paprika; serve.
