Spring Pilaf with Salmon and Asparagus

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This version of stir-fry rice is a fine use for leftover salmon. You can make this even simpler by cooking rice and salmon a day ahead. Just warm both in the microwave before completing the dish.
6 servings (serving size: 1 1/3 cups)

Ingredients

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4 cups water
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon butter
2 cups (1-inch) diagonally cut asparagus
3 cups hot cooked long-grain rice
1 cup fresh or frozen peas, thawed
1/2 cup vegetable broth
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Bring water to a boil in a large skillet; add salmon (skin side up). Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily when tested with a fork. Remove fish with a slotted spoon and discard water; cool fish slightly. Remove and discard skin; break fish into large pieces.

Return pan to heat; melt butter over medium-high heat. Add asparagus; cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth; cook 1 minute. Add salmon, parsley, and remaining ingredients; stir well to combine. Cook 2 minutes or until thoroughly heated.

Created date

April 2003

Nutritional Information

Calories 391
Caloriesfromfat 29 %
Fat 12.8 g
Satfat 3.4 g
Monofat 4.3 g
Polyfat 4 g
Protein 24.7 g
Carbohydrate 42.9 g
Fiber 2.7 g
Cholesterol 61 mg
Iron 3.2 mg
Sodium 385 mg
Calcium 43 mg