Rinse the salmon fillet and wipe dry with paper towels.

Place the salmon in a shallow bowl, dump in the salt and rub into the fish flesh.

Cover the bowl and allow the salmon to marinate in the fridge overnight.

Melt the butter in a pan.

Saute the onion, garlic and ginger with the curry powder until dark and nutty in aroma.

Stir in the Basmati rice.

Pour in a cup and a half of water.

Stir in half a teaspoon of salt, cover the pan and leave the rice to absorb the liquid.

While the rice cooks, rinse the salmon (to remove excess salt on the surface) and dry with paper towels.

In a sauce pan, heat the milk.

When the milk starts to bubble, slide in the salmon fillets.

Poach the salmon in the milk for two to three minutes then flip and cook for another two to three minutes (if your salmon fillets are more than an inch thick, cook for a minute or two longer).

Scoop out the salmon and cool on a plate then break up into chunks.

When the rice is done, taste and stir in more salt if needed.

With the heat off, add the salmon chunks and half of the egg quarters to the rice, and toss lightly to distribute.

Reserve a tablespoon each of parsley and cilantro, and toss in the rest with the salmon, eggs and rice in the pan.

Squeeze the juice from half a lemon over the rice dish.