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Curried Salmon and Rice



Salmon and Rice

India Curry Sauce


  1. 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. 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.

Serves 6.


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