Spring Pilaf With Salmon And Asparagus
|Water||4 Cup (64 tbs)|
|Salmon fillets||24 Ounce (About 1 Inch Thick, Four 6 Ounce Pieces)|
|Diagonally cut asparagus||2 Cup (32 tbs) (1 Inch)|
|Hot cooked long grain rice||3 Cup (48 tbs)|
|Peas||1 Cup (16 tbs), thawed (Fresh Or Frozen)|
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Chopped fresh flat leaf parsley||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
Bring 4 cups 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 or until desired degree of doneness.
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.