Spring Pilaf with Salmon & Asparagus
Total TimePrep: 15 min. Cook: 30 min.
I'm not sure about everyone else, but I felt this made WAY more than 4 servings! Probably more on par with 6 servings, maybe even more. The lemon flavor was so subtle, it was almost lost. Next time I will increase the lemon juice and zest. The carrots and pepper were too soft for my liking, despite them still being fairly crispy before simmering in the broth. The rice was a bit overcooked too after 20 minutes. Next time I will lower the time to 16-18 minutes and see how that affects the texture of the rice, carrots and peppers. I really loved the asparagus in this dish, it was a great addition. I used (2) 5oz cans of salmon, and that seemed like plenty for this dish. Overall I felt it was a bit heavier than I expected for a "spring" dish, but it was still quite yummy. I'd remake this again with some tweaks.
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!
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.
Very good. It is lite and a great way to use leftover salmon.
Delicious! Will definitely make again!