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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, Wisconsin
  • 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
  • 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 zest

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 zest; heat through. Fluff with a fork. Sprinkle with remaining chives.
Nutrition Facts
2 cups: 568 calories, 21g fat (9g saturated fat), 80mg cholesterol, 1023mg sodium, 65g carbohydrate (5g sugars, 4g fiber), 27g protein.

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