20 EASY WAYS TO MAKE SALMON AND RICE
These salmon and rice recipes are easy, healthy, and delicious. From bowls to fried rice to baked fish, each meal is sure to please.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a salmon and rice dish in 30 minutes or less!
Nutrition Facts :
RICE AND SALMON PIE
From the Australian Table magazine May 2007 edition. They state - Known in its native Russia as koulibiac, this filling dish may also be made with brioche dough instead of puff pastry. This pie is great served with light sour cream, flavoured with a little dill and a squeeze of lemon. Preparation times are estimated and cooking of rice not included, chill time included in passive time.
Provided by ImPat
Categories Rice
Time 1h5m
Yield 2 pies, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
- Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
- Line two baking trays with baking paper.
- Melt butter in frying pan on medium heat.
- Cook leek for 5 minutes, stirring until bright green and soft.
- Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
- Cut one pastry sheet in half and place on prepared trays.
- Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
- Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
- Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
- Cut three slashes into top and refrigerate for 10 minutes.
- Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
- Cut and serve.
RED SALMON PIE
This is a simple open pie with a rice case.It's filled with red salmon, onion and cheese. It's one of my families favourite pies. My mother had it given to her many years ago. It's gluten free as it has no flour, although be careful to check your curry and mustard powders are also gluten free if required for your diet. This pie travels well and is also a good dish for a buffet.
Provided by Jubes
Categories Long Grain Rice
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- TO MAKE THE RICE CASE: Cook rice and then mix all of the "Rice Case" ingredients together.
- Press into a greased pie plate to form the pie shell. Form the sides using a large spoon or with clean hands.
- TO MAKE THE FILLING: Drain and flake the tinned salmon- reserve the liquid from the can. I always remove and discard any dark skin and the salmon bones before flaking. the skin and bones.
- Spoon the flaked salmon over the rice shell.
- In a medium sized mixing bowl, combine the eggs, cheese, milk, salt and pepper, mustard, parsley, onion and the reserved salmon liquid. Then pour this mix over the salmon.
- Bake in a moderately slow oven 160°C for one hour or until firm. Leave to stand for 10 minutes after removing from the oven before slicing - the pie will slice better.
- Serve with a salad and Enjoy!
Nutrition Facts : Calories 288.7, Fat 11, SaturatedFat 5.5, Cholesterol 104.5, Sodium 245.5, Carbohydrate 31.6, Fiber 0.8, Sugar 0.9, Protein 14.6
SALMON PIE WITH RICE CRUST
Make and share this Salmon Pie With Rice Crust recipe from Food.com.
Provided by momjan
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. In medium bowl beat 1 egg and add rice, cheddar cheese, salt and pepper, mixing well. Spray an 8 x 8 square pan with cooking spray and press the rice mixture into the bottom of pan and up sides to form a crust. Bake until lightly browned - 15 - 20 minutes. Remove from oven; set aside.
- Reduce oven temp to 350, spray skillet with noncook spray and cook celery, onion and bell peppers until softened (1 - 2 minutes). Stir in tomato sauce; reduce heat and let simmer 2 - 3 minutes. Transfer to medium mixing bowl; add salmon and swiss cheese, mixing well.
- In a small bowl, whisk together the milk and remaining eggs. Add to the salmon mixture, stir thoroughly. Pour salmon mixture into crust, bake on middle rack for 40 - 45 minutes (until pie is lightly browned and a knife, inserted in centre, comes out clean). Remove from oven, let stand 5-10 minutes before serving.
Nutrition Facts : Calories 414.7, Fat 16.5, SaturatedFat 7.5, Cholesterol 286.2, Sodium 1037.1, Carbohydrate 33.5, Fiber 2.1, Sugar 4.2, Protein 32.5
RUSSIAN SALMON PIE
The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche - all amendments of pirog, the more general Russian word for pie. Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait. Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table. Kirsten Dixon, the chef and an owner of Winterlake Lodge, along the Iditarod Trail, and Tutka Bay Lodge, near Homer, likes to make salmon pie at Thanksgiving, when the Alaskan back country is already muffled in snow and guests arrive by ski plane, landing on a frozen lake.
Provided by Ligaya Mishan
Categories dinner, lunch, pies and tarts, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.
- Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.
- Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.
- Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with parsley and drizzle cream over top.
- Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
- Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake until pastry is puffed and golden brown, 35 to 40 minutes.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams, TransFat 0 grams
SALMON EGG-FRIED RICE
An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside
Provided by Sophie Godwin - Cookery writer
Categories Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
- Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.
Nutrition Facts : Calories 432 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
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SALMON AND RICE PIE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine Modern AustralianCategory Workday LunchesServings 8Total Time 1 hr 10 mins
- Place rice and 1 1/2 cups water in a saucepan. Bring to boil and cook, covered, for 15-20 minutes, until water is absorbed and rice is tender. Transfer to a bowl and set aside to cool.
- Add egg to rice and mix well. Press into prepared pie dish with back of a wet spoon to line base and sides. Bake for 15 minutes, until shell is firm.
- To make filling, whisk eggs and milk together. Add cheese and green onion and season. Scatter salmon and peas over rice shell. Carefully pour over egg mixture. Bake for 30-35 minutes, until filling is set and top is golden.
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