Salmon & Rice
Salmon and rice, I think, is my favourite comfort food. We used to have it all the time when I was a kid, so there’s a lot of nostalgia associated with this dish. Despite the name, Mum always used to make it with tuna, because she doesn’t like canned salmon. In her defence, canned salmon is full of bullshit tiny bones, which I know you can eat, but it’s not a great texture. So I continue to make it with tuna, but call it salmon and rice – it is what it is.Jump to Recipe
This dish may sound like an add combination – tuna in a creamy curry sauce, but trust me, it’s so damn good. Plus it ticks all the boxes for the ultimate comfort food – creamy, carbs, and omega 3s in the tuna. It’s a winner.
It’s made with pantry staples, and is both easy and quick, so it’s great for nights when meal prep hasn’t worked out, or you’re feeling lazy. If you’re feeling boujie, feel free to serve it with some kind of veg – green beans or broccoli work well. This also freezes really well, so it’s great for leftovers and big batch cooking.
Salmon & Rice
- 60 grams Butter
- 60 grams Flour
- 1.5 cups Milk
- 1 pkt Chicken Noodle Soup made with 2 cups boiling water
- 1 tbs Keen's Curry Powder
- 425 gram Can of Tuna in Springwater drained
- Dried Parsley
- Cooked Rice
- Start the dish by making a roux. Add your butter and flour to a saucepan and cook, stirring constantly, until the butter is melted and flour is completely combined. Continue to cook until it pales slightly, starts to look like sand, and smells like popcorn.
- Whisk in the milk, and bring to a low simmer until it thickens slightly.
- Add the chicken noodle soup, that you made with 2 cups of boiling water, and the curry powder. Stir to combine.
- Add in the tuna. Break up any really large chunks. Stir to combine.
- Bring it to a simmer, stirring regularly, until thickened to about the consistency of custard. This should take about 7-10 minutes.
- Serve over cooked rice and garnish with a sprinkle of dried parsley.