Ingredients

• 4 cups water
• 4 (6-ounce) salmon fillets, about 1-inch thick
• 1 tablespoon butter
• 2 cups asparagus, diagonally cut into 1-inch pieces
• 3 cups hot cooked long-grain rice
• 1 cup fresh or frozen peas, thawed
• 1/2 cup vegetable broth
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring water to a boil in a large skillet; add salmon (skin side up). 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 fish 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; cook 1 minute. Add salmon, parsley, and remaining ingredients; stir well to combine. Cook 2 minutes or until thoroughly heated.

Notes

http://www.dawnsrecipes.com/spring-pilaf-with-salmon-and-asparagus-24.htm

© 2012 Dawn&#39s Recipes - All Rights Reserved