Curried Rice With Smoked Salmon Recipes

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MOM'S SMOKED SALMON FRIED RICE



Mom's Smoked Salmon Fried Rice image

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

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

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

CURRIED SALMON



Curried Salmon image

Until our daughter shared this recipe, my husband and I swore we didn't like salmon. But after one taste of this grilled version, we were converts!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/3 cup soy sauce
1/3 cup canola oil
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon lemon-pepper seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Liquid Smoke, optional
6 salmon fillets (8 ounces each)

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.

Nutrition Facts :

CURRIED RICE WITH SMOKED SALMON



Curried Rice With Smoked Salmon image

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

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

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

CURRIED RICE WITH SMOKED TROUT



Curried Rice With Smoked Trout image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 large eggs
1 1/2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 teaspoons curry powder
3 plum tomatoes, chopped
1 1/2 cups basmati rice
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro
4 cups mixed greens or baby spinach
Juice of 1/2 lemon
4 ounces smoked trout, flaked

Steps:

  • Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
  • Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
  • Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.

Nutrition Facts : Calories 427 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 237 milligrams, Sodium 348 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 20 grams

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



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

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

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

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.

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



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

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

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

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.

CURRIED SALMON & RICE



Curried Salmon & Rice image

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

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

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

SMOKED SALMON AND CURRIED-POTATO NORI ROLLS



Smoked Salmon and Curried-Potato Nori Rolls image

Categories     Dairy     Fish     Leafy Green     Potato     Cocktail Party     Low Fat     Winter     Gourmet

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 9

3/4 pound boiling potatoes (about 2 medium)
1 teaspoon vegetable oil
2 teaspoons mustard seeds (preferably black)
1/2 teaspoon curry powder
1/4 cup nonfat plain yogurt
1 tablespoon minced fresh flat-leafed parsley leaves
1/2 small cucumber (about 3 ounces)
4 1/2 ounces smoked salmon
6 8- by 7 1/2-inch sheets toasted nori (dried laver)

Steps:

  • Peel potatoes and cut into 1/2-inch cubes. In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil. Simmer potatoes until tender, about 5 minutes. Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
  • In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
  • Peel and seed cucumber and cut into matchstick-thin strips. Cut salmon into 1/4-inch-wide strips. Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface. On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge. Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger. Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll. Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces. Make 5 more rolls in same manner.

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