| How To Cook: |
|
|
1. Put the water, ˝ teaspoon salt, and the rice in a large covered casserole and cook, covered, in the microwave oven until tender stirring several times. (It should take about 15 minutes.) Set aside.
|
2. Melt the 2 tablespoons butter in a casserole. Cut the salmon into 4 pieces. Brush both sides with the melted butter.
|
3. Cover with wax paper or plastic wrap and cook in the microwave oven until tender and the fish flakes easily (about 4 to 6 minutes). Set aside and keep warm.
|
4. Melt the 3 tablespoons butter in another covered casserole. Blend in the flour and then the milk. Cook, covered, in the microwave oven, stirring occasionally, until the sauce simmers.
|
5. Blend a little of the sauce into the beaten egg yolks and then stir the egg mixture into the hot sauce. Add the curry powder, salt, and pepper.
|
6. Put the rice on a serving platter. Top with the salmon. Pour the sauce over the fish. If necessary, reheat until piping hot.
|
7. Garnish this with lemon wedges, parsley sprigs, and strips of pimiento.
|
