Spring Pilaf with Salmon and Asparagus

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.

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

Ingredients

• 4  cups  water
• 4  (6-ounce) salmon fillets (about 1 inch thick)
• 1  tablespoon  butter
• 2  cups  (1-inch) diagonally cut asparagus
• 3  cups  hot cooked long-grain rice
• 1  cup  fresh or frozen peas, thawed
• 1/2  cup  vegetable broth
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh chives
• 1  tablespoon  fresh lemon juice
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

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.

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.

Nutritional Information

Calories:

391 (29% from fat)

Fat:

12.8g (sat 3.4g,mono 4.3g,poly 4g)

Protein:

24.7g

Carbohydrate:

42.9g

Fiber:

2.7g

Cholesterol:

61mg

Iron:

3.2mg

Sodium:

385mg

Calcium:

43mg