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Spring Pilaf with Salmon & Asparagus Recipe

Spring Pilaf with Salmon & Asparagus Recipe

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, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:4 servings


  • 2 medium carrots, sliced
  • 1 medium sweet yellow pepper, chopped
  • 1/4 cup butter
  • 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


  • 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.

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.

Reviews for Spring Pilaf with Salmon & Asparagus

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Reviewed Apr. 4, 2015

"I gave this 4 stars based on the fact that I love all the ingredients however I would have to adjust this a bit. One serving as written would be 15 points on Weight Watchers and more than I want to spend for one dinner. Cutting the butter down or out would help greatly and perhaps reducing the rice and adding more veggies. I have lost 78 pounds and want to keep it off. Has anyone reduced this down a bit? Hats off to whoever lists the fat, carbs, fiber and protein for those of us who count points!"

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."

Reviewed Apr. 21, 2013

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

Reviewed Apr. 4, 2013

"Delicious! Will definitely make again!"

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Wine Pairings

Light-Bodied White Wine

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