Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

April 10, 2012

Salmon and Rice

This dish is a variation of the southern salmon and grits and it would be fine to substitute with traditional grits.  The sauce gives it wonderful flavor and the natives I share a home with consumed it in record time.  I'll be keeping a few cans of salmon in the back of the pantry so I can make this in a pinch.  After all when you live miles from civilization, pizza delivery is not an option on those nights you are too tired to cook.



Salmon and Rice
(printer friendly version)


1/2 cup butter
1/2 cup flour
2 stalks celery, chopped finely
1 medium onion, chopped finely
4 cups milk
1/2 teaspoon cumin
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon thyme
2 tablespoons dried chives
1 teaspoon basil
4 cups rice, cooked
2 cans salmon, drined


Saute celery and onion in butter.  Add flour and stir until butter is absorbed.  Whisk in milk.  Add cumin, pepper, salt, thyme, chives and basil.   Continue cooking over medium heat until thick, whisk frequently to create smooth sauce.  Add 2 cups of rice to 2qt dish that is sprayed with oil.  Gently break each can of salmon into four chunks.  Layer over rice and when sauce is finished ladle 1/2 of it over salmon.  Top with remaining 2 cups of rice and finish by covering with the last of the sauce.  Bake in 350F oven for 30 minutes.
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