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Spring Pilaf with Salmon & Asparagus Recipe
Spring Pilaf with Salmon & Asparagus Recipe photo by Taste of Home

Spring Pilaf with Salmon & Asparagus Recipe

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5 3
Publisher Photo
Celebrate the best of spring in one fabulous dish! Fresh asparagus, carrots, lemon and chives perfectly complement leftover cooked salmon in this simple, sensational entree. —Steve Westphal, Wind Lake, WI
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings

Ingredients

  • 2 medium carrots, sliced
  • 1 medium sweet yellow pepper, chopped
  • 1/4 cup butter, cubed
  • 1-1/2 cups uncooked long grain rice
  • 4 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups cut fresh asparagus (1-inch pieces)
  • 12 ounces fully cooked salmon chunks
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh chives, divided
  • 1 teaspoon grated lemon peel

Nutritional Facts

2 cups equals 568 calories, 21 g fat (9 g saturated fat), 80 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  1. Saute carrots and yellow pepper in butter in a large saucepan until crisp-tender. Add rice; cook and stir for 1 minute or until lightly toasted.
  2. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in asparagus. Cook, uncovered, 3-4 minutes longer or until rice is tender.
  3. Stir in the salmon, lemon juice, 1 tablespoon chives and lemon peel; heat through. Fluff with a fork. Sprinkle with remaining chives. Yield: 4 servings.
Originally published as Spring Pilaf with Salmon & Asparagus in Simple & Delicious April/May 2013, p17

Nutritional Facts

2 cups equals 568 calories, 21 g fat (9 g saturated fat), 80 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 4 g fiber, 27 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spring Pilaf with Salmon & Asparagus(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Jun. 28, 2013

VERY GOOD! Mine didn't turn out as pretty as the photo - I normally use Jasmine or Basmati rice, so next time I'll have to cut the simmering time down as it overcooked the rice a bit.

MY REVIEW
Reviewed Apr. 21, 2013

Very good. It is lite and a great way to use leftover salmon.

MY REVIEW
Reviewed Apr. 4, 2013

Delicious! Will definitely make again!

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