SPRING PILAF WITH SALMON & ASPARAGUS

Spring Pilaf with Salmon & Asparagus image

Celebrate the best of spring in one fabulous dish! Fresh asparagus, carrots, lemon and chives perfectly complement leftover cooked salmon in this simple, sensational entree. -Steve Westphal, Wind Lake, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 medium carrots, sliced
1 medium sweet yellow pepper, chopped
1/4 cup butter
1-1/2 cups uncooked long grain rice
4 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups cut fresh asparagus (1-inch pieces)
12 ounces fully cooked salmon chunks
2 tablespoons lemon juice
2 tablespoons minced fresh chives, divided
1 teaspoon grated lemon zest

Steps:

Saute carrots and yellow pepper in butter in a large saucepan until crisp-tender. Add rice; cook and stir for 1 minute or until lightly toasted. , Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in asparagus. Cook, uncovered, 3-4 minutes longer or until rice is tender., Stir in the salmon, lemon juice, 1 tablespoon chives and lemon zest; heat through. Fluff with a fork. Sprinkle with remaining chives.

Nutrition Facts : Calories 568 calories, Fat 21g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1023mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.