Canned Sockeye Salmon Rice Pilaf with Peas, Asparagus, and Mint
Prep Time: 45 minutes | Cook Time: 35 minutes | Total Time: 1 hours
Ingredients
- 2 cans Vital Choice skinless-boneless sockeye salmon, no salt added (6 ounces each) OR 2 pouches Vital Choice skinless-boneless sockeye salmon (6 ounces each)
- 2 teaspoons organic Vital Choice extra virgin olive oil or macadamia nut oil
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1 1/4 cups long grain rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon organic turmeric
- 1/2 teaspoon organic cayenne powder
- 3 3/4 cups organic chicken broth (or 2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water)
- 3/4 cup frozen peas
- 2 bunches asparagus, woody ends trimmed, cut into 2-inch lengths
- 1 tablespoon chopped fresh parsley and/or mint
- Sea salt and organic black pepper to taste
- 2 tablespoons finely grated Gruyere, Parmesan, or Cheddar cheese, if desired
Instructions
- Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks; set aside.
- Heat olive oil in a large frying pan. Add onion and garlic; cook over medium heat for 5‒6 minutes until onion is browned.
- Stir in rice, cumin, cayenne, and turmeric. Cook, uncovered, stirring occasionally for another 2‒3 minutes.
- Pour in stock and reserved salmon liquid, bring to a boil, then reduce heat and simmer gently for 15‒20 minutes until the rice is tender and the liquid is absorbed.
- Gently stir peas, asparagus, and salmon into the rice (try to avoid breaking up the chunks of salmon) and cook for a minute or two. As needed, let the pan stand, covered, for 3 minutes to fully cook the asparagus.
- Fold in parsley and season with salt and pepper to taste. Serve sprinkled with grated cheese.