SALMON AND RICE CASSEROLE
This is quick and easy. The curry powder adds a great flavour. I found the original recipe in a booklet called Family Meal Planning published in 1972 and received permission to post the recipe.
Provided by Timothy
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease casserole dish.
- Melt margarine.
- Add flour& salt and cook for 1 minute while stirring.
- Remove from heat.
- Add milk gradually, return to heat and cook and stir until thickened.
- Stir curry powder and worcestershire sauce into sauce.
- Break salmon into chunks and add to sauce.
- Add cooked rice.
- Pour into greased casserole.
- Sprinkle cheese on top.
- Bake at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 438.2, Fat 15.5, SaturatedFat 6, Cholesterol 60.7, Sodium 659.6, Carbohydrate 47.2, Fiber 0.9, Sugar 4.4, Protein 25.4
MISO SALMON WITH SAKE BUTTER
After having Miso Salmon with Sake Butter at a favorite restaurant I immediately became obsessed with recreating this amazing dish at home. This is it! Serve it over sticky white rice with a side salad.
Provided by Everettrj
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 19
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes. Place snow peas on top of the rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking dish with aluminum foil and coat with cooking spray. Arrange salmon fillets in the dish.
- Whisk brown sugar, soy sauce, water, and miso together in a small bowl. Spoon over salmon.
- Broil salmon in the preheated oven, basting it frequently with the topping mixture, until it is golden brown and flakes easily with a fork, 10 to 15 minutes.
- Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
- Whisk in cubes of butter one at a time until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
- Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a piece of salmon. Arrange snow peas around each plate. Garnish with chives.
Nutrition Facts : Calories 820.2 calories, Carbohydrate 60 g, Cholesterol 156.3 mg, Fat 44.3 g, Fiber 2.4 g, Protein 34.7 g, SaturatedFat 20.7 g, Sodium 783.9 mg, Sugar 16.7 g
SAKE SALMON AND RICE
From the new Foodnetwork show Nigella Feasts, this is infused with wonderful flavor! If you can't find sake, you may substitute another wine(such as plum).
Provided by Sharon123
Categories Rice
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a plastic sealable bag, combine the mustard, Worcestershire sauce, soy sauce, oil, and sake; add the salmon fillets. Leave to marinate for about 20 minutes.
- Place rice in medium saucepan and add 2 cups water along with the cardamom pods. Bring to a boil, cover, turn down heat to low and simmer about 15 minutes or until water is absorbed. Keep lid on and set aside.
- Heat a nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on one side, turn over and cook a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board.
- Bring the sake to a boil in a small saucepan, and let the alcohol evaporate. Take pan off heat and add the other sauce ingredients.
- Unwrap the salmon fillets, placing them on a cutting board. Arrange some of the warm rice on 2 serving plates, and slice the salmon fillets into thin slices. Place the carved salmon on top of the rice and drizzle over the sauce. Sprinkle the cilantro on top. Serve and enjoy!
Nutrition Facts : Calories 800.1, Fat 14.6, SaturatedFat 2.4, Cholesterol 165.4, Sodium 1536.2, Carbohydrate 79.3, Fiber 3.9, Sugar 3.4, Protein 73.7
SAKE AND MISO MARINATED SALMON WITH COCONUT RICE AND BROCCOLINI
This is inspired by the miso-marinated black cod you made famous at the restaurant Nobu, but here, it is easier, more affordable and more accessible by using salmon, which in my opinion, is just as gratifying. Plus, my wife, Sarah, has to eat salmon at least 3 days a week or she will turn to dust...true story, so this is a fun twist on regular broiled salmon.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 13h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
- Preheat the broiler (on low if you have a low and high setting).
- Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
- Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
- Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
- If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
- Preheat the oven to 350 degrees F.
- Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
- Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
- Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.
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