Curry Salmon with Broccoli

Curry Salmon with Broccoli

10 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
CANDIE GRAHAM
Recipe by  CANDIE GRAHAM

“This is an easy and delicious way to use either fresh or frozen salmon. Being from Alaska, our family puts up with a lot of salmon during the summer. This is a very good recipe to use in the middle of winter when your family is saying no more fish please!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 25 minutes.
  3. Arrange broccoli in the bottom of the baking dish. Mix the cream of celery soup, mayonnaise, wine, and curry in a bowl, and pour 1/2 evenly over the broccoli. Cut salmon into chunks and place in baking dish. Top with remaining soup mixture.
  4. Bake 45 minutes in the preheated oven, until broccoli is tender and fish flakes easily with a fork. Serve over cooked rice.

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Reviews (10)

Rate This Recipe
LYNNERIE
14

LYNNERIE

I had to play "shake the kitchen" with this since I didn't have all the exact ingredients. I substituted apple juice for the white wine and Salad Dressing for the Mayo. It still came out fantastic. I lightly seasoned the rice (brown rice) with tumeric and celery seed. Delicious! I even used canned salmon! Will use this again!

Susan
7

Susan

I was looking for something different for a salmon recipe. It was easy to make; and delicious to taste. I would make this again.

ROMATTS
3

ROMATTS

I changed it to fit what I like. I used canned salmon and mixed it all together and topped it with crushed Ritz crackers. It was great! I added a photo.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 848 cal
  • 42%
  • Fat
  • 49.3 g
  • 76%
  • Carbs
  • 58.9 g
  • 19%
  • Protein
  • 35.9 g
  • 72%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

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