Rating: 4 stars 3.9
19 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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!

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

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  • Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 25 minutes.

  • 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.

  • Bake 45 minutes in the preheated oven, until broccoli is tender and fish flakes easily with a fork. Serve over cooked rice.

Nutrition Facts

848 calories; protein 35.9g; carbohydrates 58.9g; fat 49.3g; cholesterol 99.6mg; sodium 1104.5mg. Full Nutrition
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