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Spring Pilaf with Salmon and Asparagus

Cooking Light

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Worthy of a Special Occasion

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
Cooking Light, APRIL 2003