Curried Salmon And Rice Slice Recipes

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

Steps:

• Cook rice in boiling salted water for 12 minutes; drain.
• Combine rice with butter, egg, salt and pepper.
• Line a 18cm x 28cm dish with aluminium foil, bringing it above sides of dish.
• Press mixture over base and sides of tin.
• Arrange drained, flaked fish over rice base.
• Sauce:
• Melt butter.
• add flour and curry powder, stir until smooth, cook 1 minute and then remove from heat.
• Add milk gradually, stirring until smooth.
• Add mayonnaise and return to heat; stir until sauce boils and thickens.
• Add lemon juice and parsley.
• Reduce heat, simmer 1 minute and then remove from heat.
• Add beaten egg, cool slightly.
• Pour mixture onto fish.
• Sprinkle with grated cheese.
• Bake in a moderate oven 25-35 minutes or until golden brown.

Steps:

• Make rice:
• Preheat oven to 400°F.
• In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
• Make sauce:
• In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
• Prepare vegetables:
• In a bowl toss together all vegetable ingredients.
• Prepare grill.
• Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
• Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

Steps:

• Squeeze the lemon juice over the salmon pieces.
• In a skillet heat half the butter over gentle heat.
• Add the spring onions and fry until soft but not brown.
• Stir in the curry powder and fry for another minute.
• Add the cream and simmer on low heat for 2-4 minutes.
• In a second skillet heat the rest of the butter on a very gentle heat.
• Add the salomon and cook until it's done, time depends on size of chunks.
• You'll be able to tell from looking at the colour, approx 5-8 minutes.
• Mix the rice into the cream and onion mixture and stir well, season with salt and pepper to taste.
• Then add the salmon and mix gently until everything is heated through.
• Sprinkle the top with chopped parsley and serve.