Curried Salmon Recipe
Ingredients
| White wine | 2 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Bay leaves | 2 | |
| Long grain rice | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Salmon | 2 Pound | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Light cream | 1/2 Cup (16 tbs) | |
| 3 egg yolks, lightly beaten | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
€¢ Pour into a 12-cup (3 L) microwave-safe dish the white wine or the water or half and half.
€¢ Cover and bring to boil 4 minutes at HIGH.
€¢ Add the salt, bay leaves and rice. Stir well.
€¢ Cover and microwave at MEDIUM-HIGH 15 to 18 minutes.
€¢ Remove from microwave, stir and let stand covered 10 minutes.
€¢ Melt the 2 tablespoons (30 mL) butter 2 minutes at HIGH.
€¢ Add the curry and stir to mix thoroughly.
€¢ Leave the fish in one piece or cut into 4 thick steaks. Roll each steak or the whole piece of fish in the hot curried butter.
€¢ Cover and microwave at MEDIUM-HIGH 6 to 8 minutes, or until the fish flakes. Set aside and keep warm.
€¢ Place the 3 tablespoons (50 mL) butter in a microwave-safe bowl or measuring cup and melt 1 minute at HIGH.
€¢ Add the flour; stir.
€¢ Add the milk and cream and microwave 4 to 5 minutes at HIGH, stirring twice.
€¢ Beat the egg yolks, mix in 1/2 cup (125 mL) of the hot sauce, then add the remaining hot sauce. Beat with a whisk.
€¢ Microwave 2 minutes at MEDIUM, stirring once. Salt and pepper to taste.
€¢ Make a rice nest on a hot plate.
€¢ Remove fish from cooking dish with a perforated spoon and place it in the middle of the cooked rice. Pour the hot sauce over it.
€¢ If necessary, reheat 2 minutes at MEDIUM
€¢ Cover and bring to boil 4 minutes at HIGH.
€¢ Add the salt, bay leaves and rice. Stir well.
€¢ Cover and microwave at MEDIUM-HIGH 15 to 18 minutes.
€¢ Remove from microwave, stir and let stand covered 10 minutes.
€¢ Melt the 2 tablespoons (30 mL) butter 2 minutes at HIGH.
€¢ Add the curry and stir to mix thoroughly.
€¢ Leave the fish in one piece or cut into 4 thick steaks. Roll each steak or the whole piece of fish in the hot curried butter.
€¢ Cover and microwave at MEDIUM-HIGH 6 to 8 minutes, or until the fish flakes. Set aside and keep warm.
€¢ Place the 3 tablespoons (50 mL) butter in a microwave-safe bowl or measuring cup and melt 1 minute at HIGH.
€¢ Add the flour; stir.
€¢ Add the milk and cream and microwave 4 to 5 minutes at HIGH, stirring twice.
€¢ Beat the egg yolks, mix in 1/2 cup (125 mL) of the hot sauce, then add the remaining hot sauce. Beat with a whisk.
€¢ Microwave 2 minutes at MEDIUM, stirring once. Salt and pepper to taste.
€¢ Make a rice nest on a hot plate.
€¢ Remove fish from cooking dish with a perforated spoon and place it in the middle of the cooked rice. Pour the hot sauce over it.
€¢ If necessary, reheat 2 minutes at MEDIUM
Chef
