Spring Pilaf with Salmon and Asparagus
Wednesday, May 23rd, 2007Source: Cooking Light - April 2003
Ingredients
4 cups water
4 (6-ounce) salmon fillets, about 1″ thick
1 tablespoon butter
2 cups asparagus, diagonally cut into 1″ pieces
3 cups hot cooked long-grain rice
1 cup fresh or frozen peas, thawed
½ cup vegetable broth
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly ground [...]





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