Kenneth Gordon May's World-Famous Salmon Newburg
- 1 tablespoon olive oil
- 1 1/2 pounds fresh Kirkland Signature skinless, boneless salmon, or 3 8-ounce pieces Smoki Foods wild Alaska sockeye salmon (skinless)
- 1/4 cup butter
- 1 12-ounce can evaporated milk
- 1 egg yolk, beaten
- 1 tablespoon crushed dried basil leaves or 3 tablespoons chopped fresh basil
- 1 tablespoon lemon juice
- 1 teaspoon seasoning salt
- 8 ounces cream cheese
- 1/4 pound sharp Cheddar cheese, shredded
- 2 cups of your favorite rice, uncooked
Heat oil in a skillet over high heat. Add salmon and cook until browned and just opaque in the center. Cut into bite-size pieces.
In a double boiler, combine butter, evaporated milk, egg yolk, basil, lemon juice, seasoning salt, cream cheese, Colby Jack and Cheddar. Cook, stirring constantly, over medium heat until the sauce simmers (do not boil) and is creamy.
Add salmon to the simmering sauce.
Cook rice according to package directions.
To serve, place cooked rice on plates and top with salmon and sauce. Sprinkle with paprika. Makes 6-8 servings.
Variations: Add sauteed sweet onions, sauteed button mushrooms, cooked shrimp or prawns, sauteed scallops or tuna, or all of the above, to the sauce. .