- 2 1/2 cups [625 mL] white wine, water or half wine, half water
- 2 teaspoons [10 mL] salt
- 2 bay leaves
- 1 cup [250 mL] long grain rice
- 2 tablespoons [30 g] butter
- 1 teaspoon [5 mL] curry powder
- 2 pounds [1 kg] fresh salmon
- 3 tablespoons [45 g] butter
- 3 tablespoons [26.25 g] flour
- 1 cup [250 mL] milk
- 1/2 cup [125 mL] light cream
- 3 egg yolks, slightly beaten
- Salt and pepper
|
- In a 12-cup [3-L] microwave-safe dish, pour white wine, water or half wine, half water.
- Cover and microwave on 'MAXIMUM' for 4 minutes, until boiling.
- Well mix in salt, bay leaves and rice.
- Cover and microwave on 'MEDIUM-MAXIMUM', for 15 to 18 minutes.
- Remove dish from oven; leave to rest for 10 minutes, covered.
- In a bowl, melt 2 tablespoons [30 g] butter on 'HIGH', for 2 minutes.
- Thoroughly mix in curry powder.
- Leave salmon whole or cut it into 4 thick steaks.
- Roll salmon into hot curried butter.
- Cover dish; microwave salmon on 'MEDIUM-MAXIMUM', for 6 to 8 minutes, until tender; keep salmon warm.
- In a small bowl or a measuring cup, melt remaining 3 tablespoons [45 g] butter on 'MAXIMUM', for 1 minute.
- Mix in flour, until well blended.
- Pour in milk and cream; microwave on 'MAXIMUM' for 4 to 5 minutes, stirring twice.
- Beat egg yolks and mix in 1/2 cup [125 mL] of hot sauce; then mix into remaining hot sauce.
- Whip sauce.
- Microwave sauce on 'MEDIUM' for 2 minutes, stirring once.
- Salt and pepper, to taste.
- Spoon cooked rice onto a hot, serving plate.
- Using a slotted spoon, transfer salmon in the center of cooked rice, onto serving plate.
- Pour sauce all over salmon.
- If needed, reheat dish for 2 minutes on 'MEDIUM', before serving.
|
