Tuesday, April 17, 2012

Spring Pilaf with Salmon and Aspargus



You have to like fish to like this recipe. I've made it twice so far. It's come out yummy both times. It's quick and easy to make. I like it and will make it again.

Spring Pilaf with Salmon and Asparagus (From Cooking Light: Through the Seasons)

Ingredients

4 cups of water

4 (6-oz) salmon fillets. (you can also get one long one and cut it)

1 Tablespoon of butter

2 cups diagonally cut asparagus

3 cups cooked brown rice

1 cup fresh or frozen peas

1/2 cup vegetable broth

2 tablespoons chopped fresh flat leaf parsley

2 tablespoons 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. Break fish into large pieces

2. Return pan to heat; melt butter over med-high heat. Add asparagus; cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas and broth and cook 1 minute. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook until 2 minutes or until thoroughly heated.

Makes 6 servings: 1 1/3 cup serving size









“I could not help concluding this man had the most supreme pleasure while he was driven so fast and so smoothly by the sea”
Captain James Cooke


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