6 servings (4 ounces fish, 3/4 cup rice and 1/3 cup sauce each)

How to Make It

Hands On: 50 minutes
Total: 50 minutes

Prepare rice according to package directions. Meanwhile, make chile lime sauce by heating oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring often. Stir in tomato paste, water, juice, chili sauce, sugar and pepper. Reduce heat to low; simmer 3 minutes. Remove from heat; keep warm.

Preheat oven to 325F. About 15 minutes before rice is done, spray large sheet of aluminum foil with cooking spray. Place salmon in center of foil. Bring up ends of foil and fold to seal. Bake on baking sheet 12 minutes or until opaque.

Place asparagus in microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 3 minutes, or until crisp-tender; drain. Toss cooked rice with asparagus and almonds. Serve salmon over rice; drizzle with chile lime sauce.

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