I have a thrifty streak a mile wide, so when the local grocery sells wildcaught whole salmon for $2.99/lb (!), I can't help but buy one. But a 4 lb fish + 2 person household = leftovers. I adapted kedgeree, the great Anglo-Indian rice dish traditionally made with legumes (Indian) or smoked haddock (Brits), and turned it into a landing pad for leftover cooked salmon. This recipe can easily be adapted, depending upon the ingredients on hand. The spinach isn't traditional, but I like to throw it in to make a complete meal.

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