Salmon And Garlic Rice Recipes

SALMON AND SHRIMP WITH GARLIC RICE

Salmon and Shrimp with Garlic Rice image

Sometimes I think that everyone in Alaska catches salmon. I've cooked in so many ways. This impressive dish pairs salmon and shrimp with a mild sauce.-Darlene Sullivan, Wasilla, Alaska

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1-1/2 cups shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon dill weed
Dash cayenne pepper
1/2 pound medium uncooked shrimp, peeled and deveined
1-1/2 pounds salmon fillets
3 garlic cloves, minced
1 cup uncooked long grain rice
2 cups chicken broth

Steps:

In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp., Pat salmon dry; place in a greased 13x9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture.

Nutrition Facts : Calories 699 calories, Fat 42g fat (22g saturated fat), Cholesterol 228mg cholesterol, Sodium 1241mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 44g protein.

SALMON AND GARLIC RICE

Salmon and Garlic Rice image

Tip: To check for done-ness, stick a toothpick into the thickest part of the fish. If it goes in easily, the fish is cooked. Put onto serving plates and cover to keep warm.

Provided by umeko

Categories Brown Rice

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 salmon fillets, cleaned and skin discarded (about 100 g each)
300 g French beans
2 tablespoons margarine
5 tablespoons garlic, chopped
3 cups brown rice, cooked
1 teaspoon sea salt

Steps:

Rub in 1/4 of salt onto each piece of salmon. Leave aside in the fridge.
Remove the ends of the French beans and cut them into 4 cm lengths. Bring a small saucepan of water to the boil. Blanch the beans by dipping them into the hot boiling water for 1 minute. Drain and set aside.
Heat 2 tbsps margarine in a non-stick flat pan over a medium fire. When hot, fry the salmon for about 15 seconds on each side.
Stir-fry garlic for about 30 seconds or until pale gold. Spoon three-quarters of the garlic over the pieces of fish.
Add the rice to the pan with remaining garlic. Season and stir the mixture well.
Divide the rice into four portions. Do the same for the beans. Serve this dish at once.

Nutrition Facts : Calories 1205.8, Fat 22.3, SaturatedFat 3.8, Cholesterol 165.4, Sodium 885.9, Carbohydrate 158.8, Fiber 24, Sugar 1.3, Protein 89.3

LEMON AND GARLIC RICE

Lemon and Garlic Rice image

I love the flavours of lemon and garlic combined in this healthy dish. This would be a good choice served with chicken or fish.

Provided by Shuzbud

Categories Long Grain Rice

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
4 garlic cloves, minced
2 tablespoons fresh lemon juice (about half a small lemon)
1 cup long grain white rice
2 cups chicken stock (I use 2 stock cubes and 2 cups hot water)
2 tablespoons chopped fresh parsley leaves

Steps:

Heat the oil in a pan over a medium heat.
Add the garlic cloves and cook for 1 minute.
Add the lemon juice and cook for a further minute.
Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
Mix in the chopped fresh parsley and serve hot!

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