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Spring Pilaf With Salmon And Asparagus Recipe
|Water||4 Cup (64 tbs)|
|Salmon fillets||24 Ounce (About 1 Inch Thick, Four 6 Ounce Pieces)|
|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|
|Ground black pepper||1⁄2 Teaspoon|
Calories 279 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 64.3 mg
Sodium 286.9 mg12%
Total Carbohydrates 26 g8.7%
Dietary Fiber 4.9 g19.5%
Sugars 3.1 g
Protein 28 g56.2%
Vitamin A 32.5% Vitamin C 41.6%
Calcium 5.4% Iron 19.2%
*Based on a 2000 Calorie diet
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.
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.