Spring Pilaf With Salmon And Asparagus Recipe
Ingredients
| Water | 4 Cup (16 tbs) | |
| 4 (6-ounce) salmon fillets (about 1 inch thick) | ||
| Butter | 1 Tablespoon | |
| Asparagus | 2 Cup (16 tbs) | |
| 3 cups hot cooked long-grain rice | ||
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Vegetable broth | 1/2 Cup (16 tbs) | |
| Chopped | 2 Tablespoon | |
| Chives | 2 Tablespoon, chopped | |
| 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.
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.
Chef
