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Leftover Salmon Kedgeree

By Food52
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Ingredients

1 tablespoon canola oil (or ghee, if you've got it)

1 tablespoon mustard seeds

1/2 teaspoon turmeric

1-2 tablespoon Indian-style jarred curry paste, such as Patak's (if you don't have this, you can substitute 1-1 1/2 Tbsp curry powder (depending on your taste and the spiciness of your curry), mixed with a splash of oil and 1/2 tsp tomato paste)

1 onion, finely chopped

1 clove garlic, minced

1 thumb-sized piece of ginger, julienned or grated

~5 cups cooked long-grain white rice (yeah, my picture has overcooked short-grain brown rice, but long grain white would be better)

1 lemon, juiced

salt

1 pound cooked salmon, flaked into bite-sized pieces

1/2 bunch spinach, washed, dried and roughly chopped (optional)

1 bunch cilantro, washed, dried and roughly chopped

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