Spring Pilaf With Salmon And Asparagus Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Course
MethodSpeciality
Main Ingredient

Ingredients

 Water4 Cup (64 tbs)
 Salmon fillets24 Ounce (About 1 Inch Thick, Four 6 Ounce Pieces)
 Butter1 Tablespoon
 Diagonally cut asparagus2 Cup (32 tbs) (1 Inch)
 Hot cooked long grain rice3 Cup (48 tbs)
 Peas1 Cup (16 tbs), thawed (Fresh Or Frozen)
 Vegetable broth1⁄2 Cup (8 tbs)
 Chopped fresh flat leaf parsley2 Tablespoon
 Chopped chives2 Tablespoon
 Lemon juice1 Tablespoon
 Salt1⁄2 Teaspoon
 Ground black pepper1⁄2 Teaspoon

Nutrition Facts

Serving size

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

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.
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