Skillet Asian Rice With Salmon and Eggs
2 cups (500 mL) cold water
1 (500 g) skin-on salmon or trout fillet
2 thinly shaved lime peels
Pinch of salt
1 Tbsp. oil
1 onion, finely chopped
1/2 tsp. sea salt
1 tsp. each ground coriander, ground cumin and turmeric
1-1/2 cups of long grain rice, washed and drained
4 cups spinach, washed, drained and coarsely chopped
1 Tbsp. fish sauce
3 Tbsp. chopped cilantro and/or green onions
Squeeze of fresh lime juice, to taste
Dash of Sriracha, to taste
Pour water in a skillet, place salmon skin-side down with lime skins and a little salt along with the eggs. Cover lid and gently simmer for 10 to 12 minutes until almost done. Remove salmon onto plate covered with a towel to prevent drying out. Test one egg; if not hard boiled, cook a few minutes more. You can still use the egg that is slightly soft. Remove and peel the eggs and separately reserve cooking liquid in a measuring cup.
Wipe skillet dry. Heat oil on medium heat. Sauté the onion for a minute and add the salt and spices. When the onions are translucent, add the rice and stir with a wooden spoon so that the rice is well-coated. Top up with the reserved cooking liquid for 3 cups total and stir before covering with the lid, simmering for 15 to 20 minutes until rice is cooked. Mix in spinach when there are two more minutes cook time. Remove lid, and toss.
Drain off any excess liquid from the salmon, then flake with a fork carefully looking for bones and removing them. Discard skin. NOTE: the salmon should be slightly undercooked. Once you add it to the rice it will cook through. Cut eggs into eights. Add salmon and eggs to the rice along with fish sauce, lime juice and cilantro. Toss gently to mix. Serve with sriracha for heat!