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
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
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
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
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
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
SHEET PAN CURRIED CAULIFLOWER AND SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a rimmed baking sheet in the upper third of the oven; preheat to 450˚ F. Toss the cauliflower and potatoes with the olive oil, curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on the hot pan, cut-sides down, and bake until browned around the edges and tender, 25 to 30 minutes.
- Meanwhile, combine the yogurt, cucumber, cilantro, 1 scallion, the lemon juice, coriander, red pepper flakes and a big pinch of salt in a small bowl. Stir to combine, then refrigerate until ready to use.
- Remove the pan from the oven and preheat the broiler. Stir the cauliflower and potatoes, then arrange them to create four spots for the salmon. Add the salmon to the pan, skin-side down, and season with salt and the paprika. Combine the chutney and vinegar and spread over the top of the fish. Broil until the salmon is browned around the edges and just cooked through, 6 to 9 minutes, depending on the thickness.
- Spoon some of the yogurt sauce over the salmon. Top with the remaining 2 scallions and cilantro; sprinkle with paprika. Serve with the remaining yogurt sauce.
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
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.
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
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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SMOKED SALMON WITH CURRIED RICE | HEALTHY RECIPE | WW UK
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Cuisine IndianCategory DinnerServings 1Total Time 25 mins
- Heat the oil in a frying pan over a medium-high heat. Cook the onion, stirring, for 3 minutes or until softened. Add the curry powder and cook, stirring, for another 30 seconds or until fragrant.
- Add the cooked rice and mixed vegetables to the pan and cook, stirring, for 3 minutes or until the vegetables are heated through.
- Flake the salmon and add to the rice with the chopped coriander and gently fold to combine. Top with the egg and extra coriander and serve with the salad and lime wedge on the side.
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- Heat the oil in a medium skillet. Add the almonds and cook over moderate heat, tossing, until golden, about 3 minutes. Sprinkle the curry powder over the almonds and toss to coat. Cook, stirring, until the almonds are fragrant, about 1 minute. Transfer to a bowl and let cool. Stir in the yogurt and season with salt and pepper.
- Spread the almond mixture on half the bread slices. Top with the smoked salmon, radishes and apple slices. Close the sandwiches and serve, or wrap them in wax paper for packing.
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Estimated Reading Time 4 mins
- Heat ghee in a large sauté pan or frying pan on medium. Add garlic, ginger, bay leaves, cumin seeds, fennel seeds and mustard seeds. Sauté for a few seconds until seeds start crackling and get fragrant.
- Add cooked basmati rice, curry powder, lemon juice and salt. Mix well. (I use a potato masher to break down the rice and mix all the spices evenly. It is much easier than using a large spoon.)
10 THINGS TO DO WITH SMOKED SALMON - BBC GOOD FOOD
From bbcgoodfood.com
Published 2021-12-09
- Smoked salmon risotto. Treat yourself to a deliciously decadent midweek meal with our smoked salmon risotto. This simple dish oozes sophistication. The zesty lemon cuts through the creamy mascarpone base to create a perfectly balanced dish.
- Smoked salmon with eggs. If you've not tried salmon with eggs, we recommend you do so soon. Go for this delicious scramble for breakfast. It's guaranteed empty plates – who could resist mopping up buttery eggs with a Tabasco kick with a second helping of hot toast?
- Smoked salmon with scones and potato cakes. Smoked salmon makes a delicious topping for scones, especially when paired with soft cheese like in our seeded bagel-inspired recipe.
- Smoked salmon pâté. Blitzing smoked salmon into a creamy pâté allows for use of thrifty fish trimmings. As unglamorous as they sound, they are a lot cheaper than traditional slices and nobody will tell the difference once cut up really small.
- Smoked salmon gratin. As much as this beautiful fish deserves to take centre stage, it also works well dotted into spectacular side dishes. A smoked salmon potato bake is perfect for dinner parties or something a little different for Sunday dinner.
- Smoked salmon sushi and smaller bites. There are infinite opportunities to use smoked salmon in the wonderful world of canapés. The classic option is to serve a slice of the fish on a pancake or blini, but try it out in homemade sushi, in tortilla rolls with cream cheese, or on toasted crostini too.
- Potted smoked salmon. Potted fish is a vastly underrated starter, traditionally made with crab, shrimps or mackerel. But a mix of both smoked and fresh salmon works a treat.
- Smoked salmon tart. Bake an indulgent tart combining smoked salmon with dill and cream, and experiment with a few capers and some sliced red onion. Serve with crispy salad and flavoured crème fraÎche and try adding wholegrain mustard, horseradish or lemon juice and black pepper.
- Smoked salmon soup. Try adding smoked salmon to soup and achieve a finish similar to traditional Scottish cullen skink. Add your fish to a leek and potato base right at the end of cooking, so it retains its texture but impart that salty, smoked flavour.
- Smoked salmon pasta. If you've not quite managed to make your way through a whole pack, use up those last few slices in a pasta dish. There are tons of ways to serve it, but typically it works well with lemon, crème frâiche and with light herbs like basil or dill.
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From gourmethousewife.com
Servings 4Category Main Dish
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain.
- In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant and soft. Add flour and curry powder and cook for one minute.
- Gradually whisk in milk to ensure no lumps. Add broth and bring to a boil. Reduce heat to a simmer and cook until thickened. Keep warm.
- Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onion and cook until translucent and soft, about 5 minutes. Add spinach, tomatoes and green onions and cook until spinach is just wilted, 2-3 minutes. Add salmon and stir until heated through. Season to taste with salt and pepper.
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