Spring Pilaf with Salmon and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
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.
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