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Spring Pilaf With Salmon And Asparagus

Healthycooking's picture
  Water 4 Cup (64 tbs)
  Salmon fillets 24 Ounce (About 1 Inch Thick, Four 6 Ounce Pieces)
  Butter 1 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 308 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 67.8 mg22.6%

Sodium 260.8 mg10.9%

Total Carbohydrates 26 g8.7%

Dietary Fiber 4.9 g19.5%

Sugars 3.1 g

Protein 28 g56%

Vitamin A 30.8% Vitamin C 41.6%

Calcium 5.3% Iron 19.4%

*Based on a 2000 Calorie diet

Spring Pilaf With Salmon And Asparagus Recipe