QUINOA PILAF WITH SALMON AND ASPARAGUS
Serve your family with a hearty skillet salmon, bouillon cube and asparagus quinoa pilaf - dinner that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
- In 2-quart saucepan, heat 2 cups of the water to boiling over high heat. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 minutes or until water is absorbed.
- Meanwhile, in 12-inch skillet, heat remaining 4 cups water and bouillon cube to boiling over high heat. Add salmon, skin side up; reduce heat to low. Cover; simmer 10 to 12 minutes or until fish flakes easily with fork. Remove with slotted spoon to plate; let cool. Discard water. Remove skin from salmon; break into large pieces.
- Meanwhile, rinse and dry skillet. Melt butter in skillet over medium heat. Add asparagus; cook 5 minutes, stirring frequently. Stir in onions; cook 1 minute, stirring frequently. Stir in peas, tomatoes and broth; cook 1 minute.
- Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 420, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
SALMON WITH COUSCOUS PILAF
This delicious one-pan meal is convenient and makes dishwashing easy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.
- Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.
HONEY-DIJON SALMON AND ASPARAGUS
"This is our favorite salmon recipe," Betty Stewart of Leola, Pennsylvania confirms. "It's easy, nutritious and delicious. Plus, cleanup is a nap!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper., Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 437 calories, Fat 26g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 335mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 2g fiber), Protein 28g protein.
ASPARAGUS CASHEW RICE PILAF
This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.
Provided by SABRINATEE
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
- Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
- Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
- Mix asparagus and cashew halves into the rice mixture, and serve warm.
Nutrition Facts : Calories 249 calories, Carbohydrate 35.1 g, Cholesterol 15.3 mg, Fat 10 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 172.8 mg, Sugar 2.2 g
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