SALMON PAELLA BAKE

Salmon Paella Bake image

Put a special spin on paella by replacing the shrimp with salmon and the chorizo with turkey sausage. Delicious!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 11

Previous Next

Ingredients

1 1/2 cups uncooked Arborio rice
1 medium onion, chopped (1/2 cup)
1 large red bell pepper, chopped (about 1 3/4 cups)
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/2 teaspoon crushed saffron threads
4 cups chicken broth
1/2 lb smoked turkey kielbasa sausage, cut into 3/4-inch slices
1 salmon fillet (1 1/2 lb), skin removed and cut into 6 pieces
1 tablespoon vegetable oil
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place rice, onion, bell pepper, lemon peel, 1/2 teaspoon of the salt and the saffron in baking dish.
Heat chicken broth to boiling. Stir broth into rice mixture. Arrange kielbasa slices over rice. Cover with foil. Bake 20 minutes.
Arrange salmon over rice; brush fillets with vegetable oil. Sprinkle with remaining 1/4 teaspoon salt. Bake uncovered 20 to 25 minutes longer or until fish flakes easily with fork, rice is tender and broth is absorbed. Sprinkle with parsley.

Nutrition Facts : Calories 450, Carbohydrate 44 g, Cholesterol 95 mg, Fiber 1 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 2 g, TransFat 0 g