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Curried Rice With Smoked Salmon

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Ingredients

Adjust Servings:
1 onion, coarsely chopped
2 teaspoons curry powder
1/2 teaspoon ground coriander
1 cup long grain white rice
500 ml chicken broth
4 ounces smoked salmon
2 hard-cooked eggs, peeled
2 tomatoes
1 cup cilantro, chopped

Nutritional information

289.8
Calories
47 g
Calories From Fat
5.3 g
Total Fat
1.4 g
Saturated Fat
100.2 mg
Cholesterol
660.7 mg
Sodium
43.5 g
Carbs
2.4 g
Dietary Fiber
3.5 g
Sugars
15.6 g
Protein
321g
Serving Size

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Curried Rice With Smoked Salmon

Features:
    Cuisine:

    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.

    • 57 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , Was excited to find this recipe since there are sooo many recipes for smoked salmon & pasta Made it as true to the recipe as possible (had to use brown rice, and added diced mushrooms as I needed to use them up!) But, this dish had a nice refreshing flavor, not too soupy and I didn’t feel too weighed down after my meal Enjoyed this for a weeknight supper, and even for a first time recipe, it didn’t take too terribly long Thanks Irmgard!


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    Steps

    1
    Done

    Lightly Coat a Large Saucepan With Oil and Set Over Medium Heat.

    2
    Done

    Add the Onion and Stir Often Until It Starts to Soften, 3 Minutes.

    3
    Done

    Stir in the Curry Powder, Ground Coriander and Rice Until Well Coated, 1 Minute.

    4
    Done

    Add the Chicken Broth and Bring to a Boil Over High Heat.

    5
    Done

    Cover and Reduce the Heat to Low.

    6
    Done

    Simmer Until the Rice Is Tender and the Liquid Is Absorbed, 18 to 20 Minutes.

    7
    Done

    Remove from the Heat and Let Stand For 5 Minutes.

    8
    Done

    Meanwhile, Break the Salmon Into Chunks.

    9
    Done

    Slice the Eggs and Tomatoes Into Wedges.

    10
    Done

    Fluff the Rice With a Fork and Stir in the Cilantro.

    11
    Done

    Spoon Onto a Platter.

    12
    Done

    Scatter the Salmon Over Top and Arrange the Egg and Tomato Wedges on the Rice.

    13
    Done

    Serve Right Away or Refrigerate Until Cold.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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