This recipe for Mildly Curried Salmon and Rice (all-in-one) brings together 12 ounces wild rice, cooked and kept warm, 1 lb salmon, skinned and de-boned,cut into bite-size chunks, 1/4 pint double cream in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
This recipe would make a lovley side dish to your Christmas of Thanksgiving turkey. In fact the recipe source (‘Good Food’ magazine December 2005) suggests to serve this at Christmas. It serves 8 as a side dish together with another side dish. However, it can also be served as a main dish as I did. It will serve 3 then. We had this as a main course together with ‘wild rice mix’ (longgrain rice with wild rice pieces in it). Lovely!
Delicious! It is served here in a local Basque restaurant, and pairs well with rice or pasta. This can easily be made with less butter or no cream, if you’d like.
Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!
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