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Spring Pilaf with Salmon & Asparagus

 Spring Pilaf with Salmon & Asparagus
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
4 ServingsPrep: 15 min. Cook: 30 min.

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

Directions

  • 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.
  • 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.
  • Stir in the salmon, lemon juice, 1 tablespoon chives and lemon peel;
  • heat through. Fluff with a fork. Sprinkle with remaining chives.

2 of 2

Spring Pilaf with Salmon & Asparagus (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.