This was actually tonight’s dinner! It was pretty darn good. A bit salty, but I think when I cooked the rice in chicken stock and then added some more salt, may have made the rice a bit too salty. I also cut the recipe in half since it’s just me and I didn’t want all that leftover!
Spring Pilaf with Salmon & Asparagus (Cooking Light‘s Cooking through the Seasons, p. 34)
Yield: 6 servings (serving size: 1 1/3 c.)
- 4 cups water
- 4 (6 oz.) salmon fillets (about 1 inch thick)
- 1 Tbsp. butter
- 2 cups (1-inch) diagonally cut asparagus
- 1 cup fresh or frozen peas, thawed (i used frozen organic)
- 1/2 c. vegetable broth (oops, i only had chicken stock on hand)
- 2 Tbsp. chopped fresh flat-leaf parsley
- 2 Tbsp. chopped fresh chives
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
1. Bring water to a boil in a large skillet; add salmon (skin side up, mine didn’t have any skin). Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily when tested with a fork. Remove fish with a slotted spoon and discard water; cool fish slightly. Remove and discard skin; break fih into large pieces.
2. Return pan to heat; melt butter over medium high heat. Add asparagus; cook 6 minutes or until tender, stirring occasionally.
Stir in rice, peas, and broth, and cook 1 minutes.
Add salmon, parsley, and remaining ingredients; stir well to combine. cook 2 minutes or until thoroughly heated.
And the finished product…
This was definitely a good dish, and perfect for Spring. And while I only cut the recipe in half, I still ended up with 4 servings. Lunch and dinner coming up!