Spring Pilaf with Salmon and Asparagus

Salmon, asparagus, peas, and rice are combined for this light and lovely summer pilaf.

It is even simpler if you are starting with leftover rice and salmon. (Just warm them in the microwave and proceed with the recipe.)

If not, get the rice cooking while you are preparing the other ingredients.

Makes 6 servings

4 cups water

4 (6-ounce) salmon filets (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

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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.

2. Remove fish with a slotted spoon and discard water; cool fish slightly. Remove and discard skin; break fish into large pieces.

3. Return pan to heat; melt butter over medium high heat. Add asparagus; cook 6 minutes or until tender, stirring occasionally.

4. Stir in rice, peas, and broth and cook 1 minute. Add salmon, parsley and remaining ingredients; stir well to combine. Cook 2 minutes or until thoroughly heated.

Per serving: 391 calories, 25 grams protein, 43 grams carbohydrates, 13 grams fat, 61 milligrams cholesterol, 385 milligrams sodium, 3 grams dietary fiber