Curried Salmon and Rice


India Curry Sauce

  • 1/4 cup butter
  • 1/4 cup onion, finely chopped
  • 1/2 cup apple, finely chopped
  • 1/4 cup celery, finely chopped
  • 1 1/2 to 2 teaspoons curry powder
  • 1/8 teaspoon ginger
  • 2 1/2 cups chicken stock
  • 3 tablespoons flour
  • 2 egg yolks, slightly beaten
  • 1 cup cream
  • Salt and pepper to taste

Salmon and Rice

  • 1 (16 ounce can - 2 cups) flaked salmon
  • 2 cups cooked rice
  • 1/2 cup buttered crumbs


  1. India Curry Sauce: Melt butter over low heat; add onion, apple, celery and cook 5 minutes.
  2. Blend in curry powder and ginger. Add 2 cups chicken stock and simmer 15 minutes.
  3. Blend with remaining chicken stock, stir into sauce. Stir a little of hot sauce into egg yolks, cook 2 minutes.
  4. Salmon and Rice: Drain and flake salmon. Arrange layers of rice and salmon in a greased casserole. Add curry sauce. Top with buttered crumbs and a dash of paprika.
  5. Bake at 375 degrees F for 25 minutes.

Yield: 6 servings

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