Rice Salmon Delmonico


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Flaked red salmon is mixed with rice and an egg-salad blend with cayenne papper.

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  • 1 (1-lb.) can red salmon, drained, remove skin and bones; flake
  • 1/4 C. butter or margarine
  • 1/4 C. flour
  • 1-1/2 tsp. salt
  • 1/8 tsp. white pepper
  • 1/4 tsp. cayenne
  • 2 C. milk
  • 1 egg yolk, slightly beaten
  • 2 Tbs. lemon juice
  • 2 Tbs. sherry
  • 1 (8-oz.) can sliced mushrooms, drained
  • 3 C. rice, hot, cooked
  • 1 egg, hard-cooked, sliced

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In a saucepan melt the butter. Stir in the flour, salt, pepper, and cayenne. Add the milk all at once, stirring constantly until smooth. Cook until the mixture is thickened, stirring occasionally. Add some of the hot sauce to the egg yolk in a small bowl and mix thoroughly. Return to the saucepan; add the lemon juice and sherry. Cook until the mixture has thickened. Fold in the salmon and mushrooms. Heat thoroughly. Serve over the hot, cooked rice, garnished with the hard-cooked egg. Serves: 6.

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