Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2003

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

391 calories; calories from fat 29%; fat 12.8g; saturated fat 3.4g; mono fat 4.3g; poly fat 4g; protein 24.7g; carbohydrates 42.9g; fiber 2.7g; cholesterol 61mg; iron 3.2mg; sodium 385mg; calcium 43mg.
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