Wild Salmon Kedgeree

Ingredients

• 4 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped (1 ¼ cups)
• 2 cloves garlic, minced (1 tablespoon)
• 1 cup basmati rice, rinsed and drained
• 1 ½ teaspoons curry powder
• Kosher salt and freshly ground pepper
• 1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan
• ¼ cup chopped fresh parsley leaves
• Lemon wedges and smoked hot paprika, for serving

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