Curried Salmon Rice 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:

• Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
• In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
• Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

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.

Steps:

• Boil rice until just cooked.
• Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base.
• Cover rice with the canned fish.
• Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds.
• Slowly add milk, whisking to keep it smooth.
• Add mayonnaise.
• Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
• Add lemon juice and parsley.
• Microwave 1 minute.
• Add eggs, stirring well. Set aside to cool fora couple of minutes.
• Pour the sauce over the fish, top with grated cheese.
• Bake in a moderate oven for 30 minutes, or until cheese browns.

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:

• Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
• Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
• Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
• Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

Steps:

• Lightly coat a large saucepan with oil and set over medium heat.
• Add the onion and stir often until it starts to soften, 3 minutes.
• Stir in the curry powder, ground coriander and rice until well coated, 1 minute.
• Add the chicken broth and bring to a boil over high heat.
• Cover and reduce the heat to low.
• Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
• Remove from the heat and let stand for 5 minutes.
• Meanwhile, break the salmon into chunks.
• Slice the eggs and tomatoes into wedges.
• Fluff the rice with a fork and stir in the cilantro.
• Spoon onto a platter.
• Scatter the salmon over top and arrange the egg and tomato wedges on the rice.
• Serve right away or refrigerate until cold.