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Spring Pilaf With Salmon And Asparagus

Healthycooking's picture
Ingredients
  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
Directions

1.
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.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Spring
Ingredient: 
Salmon
Servings: 
6

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