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 Colby Jack
1/4 pound sharp Cheddar
2 cups of your favorite
1. 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.
2. 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.
3. Add salmon to the simmering sauce.
4. Cook rice according to package directions.
5. To serve, place cooked rice on plates and top with salmon and sauce.
Sprinkle with paprika. Makes 6-8 servings.
Variations: Add sautéed sweet onions, sautéed button mushrooms, cooked
shrimp or prawns, sautéed scallops or tuna, or all of the above, to the sauce.
Recipe by Chef Mariah May, part o wner of Nick’s Fishmarket on Oahu and WM The Restaurant on Maui.