Salmon In Curry Sauce with Wild Rice
— 1 pound 5 ounces of salmon filets without skin, bones or fat
— 1 medium green bell pepper
— 2 cups heavy cream
— 1 medium red bell pepper
— 1 tomato, peeled, seeded, and diced
— 1 ounce butter
— 1 teaspoon mango chutney (medium hot)
— 2 teaspoon curry powder
— pinch of salt
Cut salmon into one-inch squares. Blanch bell peppers in lightly salted water for three to four minutes, cool in ice water. Remove skin and seeds. Dice or slice into strips.
In heavy skillet or low-sided saucepan, warm butter and sauté the lightly salted salmon pieces. Sprinkle curry powder over them and add the heavy cream. Bring the cream to a boil, cover, reduce the heat and let the salmon draw for two to three minutes. Remove salmon pieces with slotted spoon and keep warm and covered so they do not dry out.
Reduce the sauce to desired consistency. Add the bell peppers, the tomato and the chutney. Arrange the salmon on a deep serving dish or on plates with the sauce on top.
2 1/2 ounces of wild rice
lightly salted water (twice the volume of wild rice)
3/4 ounce of butter
4 ounces of long grain rice, cooked
1/2 hard boiled egg
Rinse wild rice several times in strainer. Cook in lightly salted water for 40-50 minutes. Drain and dry rice and mix it with cooked white rice, chopped egg, and butter.
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