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Spring Pilaf with Salmon and Asparagus

Yield 6 servings (serving size: 1 1/3 cups)
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

Nutrition 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

How to Make It

  1. 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.

  2. 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.