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Ingredients 4 cups water 4 (6-ounce) salmon fillets (about 1 inch thick) 1 tablespoon butter 2 cups (1-inch) diagonally cut asparagus 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
Preparation 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.
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.
Yield 6 servings (serving size: 1 1/3 cups)
Nutritional Information CALORIES 391(29% from fat); FAT 12.8g (sat 3.4g,mono 4.3g,poly 4g); PROTEIN 24.7g; CHOLESTEROL 61mg; CALCIUM 43mg; SODIUM 385mg; FIBER 2.7g; IRON 3.2mg; CARBOHYDRATE 42.9g
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