Curried Salmon And Rice Slice Recipes

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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.

ONE-PAN TIKKA SALMON WITH JEWELLED RICE



One-pan tikka salmon with jewelled rice image

Marinate salmon with yogurt and curry paste, then cook with brown rice in one pan to steam the fish until tender and flaky

Provided by Cassie Best

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

3 tbsp tikka curry paste
150ml pot natural low-fat yogurt
3 salmon fillets , skinned
2 tsp olive oil
1 large red onion , chopped
1 tsp turmeric
50g soft dried apricots , chopped
200g brown basmati rice
100g pack pomegranate seeds
small pack coriander , leaves picked
Calories673 calories
Fat25 grams fat
SaturatedFat4 grams saturated fat
Carbohydrate68 grams carbohydrates
Sugar21 grams sugar
Fiber7 grams fiber
Protein42 grams protein
Sodium0.9 milligram of sodium

Steps:

  • Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
  • Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
  • Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

CURRIED SALMON PASTA SALAD



Curried Salmon Pasta Salad image

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

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
Calories221.6 calories
Carbohydrate17.6 g
Cholesterol18.3 mg
Fat12.3 g
Fiber2.2 g
Protein11 g
SaturatedFat1.8 g
Sodium208.4 mg
Sugar4.5 g

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.

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
Calories289.8
Fat5.3
SaturatedFat1.4
Cholesterol100.2
Sodium660.7
Carbohydrate43.5
Fiber2.4
Sugar3.5
Protein15.6

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.

CURRIED SALMON AND RICE SLICE



Curried Salmon and Rice Slice image

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

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

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.

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