Curried Rice With Smoked Salmon Recipes

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CURRIED RICE WITH SMOKED SALMON

The idea for this quick dinner is based on a popular English brunch dish. If you don't have smoked salmon on hand, use a 7-1/2 ounce tin of salmon that has been drained and had the skin and bones removed.

Provided by Irmgard

Categories     One Dish Meal

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9



Curried Rice With Smoked Salmon image

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.

Nutrition Facts : Calories 289.8, Fat 5.3, SaturatedFat 1.4, Cholesterol 100.2, Sodium 660.7, Carbohydrate 43.5, Fiber 2.4, Sugar 3.5, Protein 15.6

1 onion, coarsely chopped
2 teaspoons curry powder
1/2 teaspoon ground coriander
1 cup long grain white rice
500 ml chicken broth
4 ounces smoked salmon
2 hard-cooked eggs, peeled
2 tomatoes
1 cup cilantro, chopped

SLOW SMOKED CURRIED SALMON WITH CELERY ROOT PUREE AND APPLE AND CELERY ROOT SALAD

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11



Slow Smoked Curried Salmon with Celery Root Puree and Apple and Celery Root Salad image

Steps:

  • Whisk together the curry paste, soy sauce and juice of 3 limes in a small bowl. Add 3 ounces olive oil and whisk to combine.
  • Sprinkle the salmon with salt and pepper, then pour the curry marinade over the top, coating the fish completely.
  • Meanwhile, peel and dice half the celery root. Add to a pot and cover with the milk. Bring to a simmer and season with salt. Cook until tender, about 15 minutes, then drain, discarding the milk. Add the celery root to a blender along with the butter and puree until smooth. Pour back into the pot and keep warm.
  • Julienne the other half of the celery root and add to a mixing bowl. Add the apples and the juice of the remaining 3 limes. Drizzle with olive oil and season with salt and pepper, then fold in the cilantro leaves. Set aside.
  • Preheat the oven to 250 degrees F.
  • Set up a smoker by adding the wood chips to the bottom of a stovetop smoker or 6-inch hotel pan. Place the perforated smoker insert or a 4-inch perforated hotel pan inside. Add the salmon to the perforated pan and cover tightly with foil. Place the pan on top of two stovetop burners and heat until the chips start smoking. Transfer the pan to the oven and cook until the salmon reaches an internal temperature of 135 to 140 degrees F, 30 to 40 minutes.
  • To serve: Spoon the celery root puree onto a plate. Top with a piece of salmon, followed by the celery root salad on top. Repeat to make 3 more servings.

3 tablespoons good-quality yellow curry paste
2 tablespoons soy sauce
6 limes
Extra-virgin olive oil, for drizzling
Four 6-ounce wild-caught, skinless center-cut salmon fillets
Kosher salt and freshly ground black pepper
2 pounds celery root
4 cups whole milk
4 ounces (1 stick) unsalted butter
2 Granny Smith apples, julienned
1 cup fresh cilantro leaves

SMOKED SALMON ON PRESSED RICE

Provided by Food Network

Categories     appetizer

Time 2h10m

Yield 4 servings

Number Of Ingredients 11



Smoked Salmon on Pressed Rice image

Steps:

  • You will need a sushi press (or a terrine mold or two baking sheets) to press this sushi, a rice cooker is very helpful and there are several Japanese ingredients that may not be available in the average supermarket, Japanese rice, ao nori ko and rice vinegar, these are available from Japanese shops like Katagiri in New York and you will want to make shari, the salt, vinegar and sugar mix used in sushi rice, shari can be bought premade but I prefer the flavor of homemade shari. Rinse rice in running water until the water runs clear then drain rice and put it into a rice cooker. Add 1 cup water and let sit 30 minutes then turn on the machine.
  • When the rice is cooked let it cool until it is not steaming any more then turn the rice out of the pot into a wooden bowl and start to add the shari. Add a few tablespoons of shari at a time and toss the rice and fan it while adding the shari the idea is for the rice to absorb the shari while it is warm and for the rice to absorb it evenly. Let the rice cool and cover with plastic wrap. Use wet hands and tools to handle this rice, it is very sticky Soak the rice press in water for 10 minutes then lay a layer of smoked salmon on the bottom of the press, smear it with a very thin layer of wasabi paste an cover with 1/2-inch of sushi rice tap it down with the lid of the press, sprinkle ao nori powder and chopped dill over this layer and cover with another 1/2-inch of sushi rice then press very hard with the pot of the sushi press. Turn the pressed rice out and cut into serving pieces.
  • In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt until the sugar and salt are dissolved and the liquid is clear. Cool the liquid

Use a scant 1/4 cup of shari for every cup of raw rice.
1 cup Japanese rice
1 cup water
1/4 cup shari
4 ounces sliced smoked salmon, Nova is most similar to Japanese smoked salmon
Wasabi paste
1 teaspoon ao nori ko (a Japanese seaweed with a pleasant lettuce like flavor)
1 tablespoon chopped fresh dill
9 tablespoons rice vinegar
5 tablespoons sugar
1 tablespoons salt

CURRIED SALMON AND RICE SLICE

This is very very good, my aunty's recipe--we love this in my house. This may seem like a lot of ingredients, but it is too good to miss out on.

Provided by Perfect Pixie

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15



Curried Salmon and Rice Slice image

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.

440 g salmon or 440 g tuna
1 cup long grain rice
1 egg
30 g butter
salt
pepper
45 g butter
1 1/2 tablespoons curry powder
1/2 cup mayonnaise
2 tablespoons parsley (or more)
60 g cheese, grated
2 tablespoons flour
1 1/2 cups milk
2 teaspoons lemon juice
1 egg

MILDLY CURRIED SALMON AND RICE (ALL-IN-ONE)

I love salmon and am always looking for different ways to have it. I came across this recipe in a cook book called 'Take 3 Cooks'. It's really simple and quickly made.

Provided by -Sylvie-

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Mildly Curried Salmon and Rice (all-in-one) image

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.

12 ounces wild rice, cooked and kept warm
1 lb salmon, skinned and de-boned,cut into bite-size chunks
1/4 pint double cream
1 bunch spring onion, chopped
2 ounces butter
1 1/2-2 teaspoons mild curry powder
1 lemon, juice of
salt, to taste
pepper, to taste
parsley, chopped,to garnish

CURRIED SALMON & RICE

My Mum found a recipe for this dish when I was a kid, and it became my favourite meal! There is another version of this on zaar, but when i made it, the measurements didn't quite work out, so here is the way I cook it...

Provided by Sara 76

Categories     Long Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15



Curried Salmon & Rice image

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.

Nutrition Facts : Calories 670.2, Fat 27, SaturatedFat 13.6, Cholesterol 242.5, Sodium 546.3, Carbohydrate 69.4, Fiber 2.5, Sugar 2.6, Protein 35.5

2 (440 g) cans salmon
3 cups long grain rice
3 eggs
90 g butter
salt
pepper
90 g butter
3 tablespoons curry powder
1 cup fat-free mayonnaise
3 tablespoons fresh parsley, chopped
1 cup reduced-fat cheese, grated
4 tablespoons flour
3 cups skim milk
1 tablespoon lemon juice
2 eggs, beaten

SMOKED SALMON FRIED RICE

I made this up with leftover smoked salmon. Feel free to throw in leftovers (other vegetables, other meats, noodles, etc.).

Provided by jo_mama

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11



Smoked Salmon Fried Rice image

Steps:

  • Heat a large frying pan on high. When hot, add the oil. Add the onion and celery and a splash of soy sauce and vinegar. Cook for about 3 minutes.
  • Add the carrot and cook for another 2 minutes. Add the garlic and cook for another minute. Add the hoisin and stir to combine.
  • Move the vegetables to the perimeter of the pan. Add the rice to the center to warm through. Lightly splash with soy sauce and vinegar. Once warmed, mix the rice into the vegetables and move all to the perimeter of the pan.
  • Add the 2 eggs to the center of the pan. Scramble. Mix with the vegetables and rice.
  • Turn off the heat and add the salmon to the pan. Taste the mixture and season with additional soy sauce and vinegar, if needed.

Nutrition Facts : Calories 401.3, Fat 10, SaturatedFat 2.1, Cholesterol 133.3, Sodium 428.1, Carbohydrate 59.1, Fiber 2.6, Sugar 3.6, Protein 16.7

1 tablespoon vegetable oil
1 onion, diced
2 stalks celery, diced
1 carrot, shredded
1 garlic clove, sliced thin
1 teaspoon hoisin sauce
1 cup rice, cooked (I used basmati which added great flavor)
2 eggs
4 ounces smoked salmon, sliced into bite sized pieces
soy sauce, to taste
rice wine vinegar, to taste

MOM'S SMOKED SALMON FRIED RICE

This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!

Provided by Annie Y.

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 9



Mom's Smoked Salmon Fried Rice image

Steps:

  • Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
  • Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
  • Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

Nutrition Facts : Calories 458 calories, Carbohydrate 76.8 g, Cholesterol 66.3 mg, Fat 10 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 198.1 mg, Sugar 1.4 g

6 cups water
3 cups long grain white rice, uncooked
3 tablespoons cooking oil, divided
2 eggs, beaten
½ onion, finely chopped
1 green onion, chopped
4 ounces smoked salmon, chopped
½ cup frozen peas
salt and freshly ground pepper, to taste

CURRIED SALMON PASTA SALAD

A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!

Provided by Ben S.

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Yield 8

Number Of Ingredients 14



Curried Salmon Pasta Salad image

Steps:

  • Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 17.6 g, Cholesterol 18.3 mg, Fat 12.3 g, Fiber 2.2 g, Protein 11 g, SaturatedFat 1.8 g, Sodium 208.4 mg, Sugar 4.5 g

1 cup dry pasta, such as macaroni or small shells
8 ounces cooked, skinned salmon
½ cup minced red or yellow onion
1 cup diced celery
1 medium red apple, diced
½ cup chopped walnuts or dry-roasted, unsalted peanuts
1 (6 ounce) container fat-free yogurt
2 tablespoons olive oil
1 tablespoon curry powder
2 teaspoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon salt (or to taste)
Freshly ground black pepper, to taste

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