Curried Rice With Smoked Salmon

READY IN: 37mins
Recipe by Irmgard

The idea for this quick dinner is based on a popular English brunch dish. If you don't have smoked salmon on hand, use a 7-1/2 ounce tin of salmon that has been drained and had the skin and bones removed.

Top Review by LaLa Crane

Was excited to find this recipe since there are sooo many recipes for smoked salmon & pasta. Made it as true to the recipe as possible (had to use brown rice, and added diced mushrooms as I needed to use them up!) But, this dish had a nice refreshing flavor, not too soupy and I didn't feel too weighed down after my meal. Enjoyed this for a weeknight supper, and even for a first time recipe, it didn't take too terribly long. Thanks Irmgard!

Ingredients Nutrition


  1. Lightly coat a large saucepan with oil and set over medium heat.
  2. Add the onion and stir often until it starts to soften, 3 minutes.
  3. Stir in the curry powder, ground coriander and rice until well coated, 1 minute.
  4. Add the chicken broth and bring to a boil over high heat.
  5. Cover and reduce the heat to low.
  6. Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
  7. Remove from the heat and let stand for 5 minutes.
  8. Meanwhile, break the salmon into chunks.
  9. Slice the eggs and tomatoes into wedges.
  10. Fluff the rice with a fork and stir in the cilantro.
  11. Spoon onto a platter.
  12. Scatter the salmon over top and arrange the egg and tomato wedges on the rice.
  13. Serve right away or refrigerate until cold.

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