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.
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
How to Make It
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.
I made this for a spring luncheon and everyone raved about it. I followed the recipe as written, except that I sauteed the salmon in a butter/ olive oil mix instead of poaching it; I also added chopped fresh thyme and doubled the fresh lemon juice. The best part of this was how much I was able to make ahead of time (cooked the salmon and refrigerated, steamed the rice and refrigerated-- warming both before using in the recipe; prepping the asparagus and thawing the peas, juicing the lemon, chopping the fresh herbs). Served it with a spinach, orange, strawberry, & toasted almond salad, and strawberry mousse for dessert. PERFECT spring meal!
I read the previous reviews before I made this dish. They were very helpful and then I added my own touches. I pan fried the salmon with EVOO spray,Pepper, & Janes Krazy Mixed-Up Salt(In most spice sections of local grocery), and a splash of Lemon juice. I also added 1/2 cup Yellow onion, and dried parsley with my asparagus. Cooked my Rice with chicken broth and used a whole lemon at the end instead of a tbspn. I did not have peas so I omited them. Very light and D'Lish! Will be a keeper for our house as we love all the ingredients sooo much!
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