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      RECIPE TITLE "Spring Pilaf with Salmon and Asparagus"
      Recipe courtesy of Cooking Light Magazine : get 11 issues, save 64%

    yields 6 servings (serving size: 1 1/3 cups) time--- difficultyeasy

    This version of stir-fry rice is a fine use for leftover salmon. You can make this even simpler by cooking rice and salmon a day ahead. Just warm both in the microwave before completing the dish.

      RECIPE INGREDIENTS

    4 cups water
    4 (6-ounce) salmon fillets (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
    2 tablespoons chopped fresh chives
    1 tablespoon fresh lemon juice
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper


    Cooking Light Magazine Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt. The magazine also features a number of articles in each issue on exercise, as part of the healthy lifestyle promoted in Cooking Light. Other topics include travel, shopping and gift ideas. Articles also feature highly acclaimed chefs, expert insights and cooking techniques.

      RECIPE METHOD

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

    Return pan to heat; melt butter over medium-high heat. Add asparagus; cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth; cook 1 minute. Add salmon, parsley, and remaining ingredients; stir well to combine. Cook 2 minutes or until thoroughly heated.

      NUTRITION PER SERVING

    CALORIES 391(29% from fat); FAT 12.8g (sat 3.4g,mono 4.3g,poly 4g); PROTEIN 24.7g; CHOLESTEROL 61mg; CALCIUM 43mg; SODIUM 385mg; FIBER 2.7g; IRON 3.2mg; CARBOHYDRATE 42.9g

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