Best 4 Spring Pilaf With Salmon Asparagus Recipes
Tantalize your taste buds with a culinary journey to springtime flavors with our delectable Spring Pilaf with Salmon and Asparagus. This vibrant dish is a symphony of fresh, seasonal ingredients that come together to create a light and refreshing meal perfect for a delightful lunch or a satisfying dinner. The fluffy pilaf, infused with the delicate aroma of dill and lemon, serves as a bed for tender salmon fillets, succulent asparagus spears, and a medley of colorful vegetables.
In addition to the main recipe, we've included a collection of complementary recipes to elevate your culinary experience. Discover the tangy and refreshing Lemon-Dill Sauce, a perfect accompaniment to the salmon and asparagus, adding a burst of citrusy brightness to every bite. For a crunchy and flavorful side dish, try the Roasted Vegetables with Balsamic Glaze, featuring a medley of roasted carrots, zucchini, and bell peppers coated in a luscious balsamic glaze. And to satisfy your sweet cravings, indulge in the delightful Lemon Bars, a classic dessert with a zesty twist, featuring a buttery shortbread crust and a luscious lemon filling.
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
20-MINUTE INSTANT POT SALMON AND RICE BOWL
This fresh, healthful and flavorful meal comes together perfectly in 20 minutes. The rice is seasoned with a bit of vinegar and sugar to mimic sushi rice and the salmon is steamed, so it stays moist and delicate. Make sure you let the pot rest for the full 8 minutes so the the rice has time to absorb all the liquid it needs.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
- Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.
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
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling.
- Use Fresh, Seasonal Ingredients: Fresh, seasonal ingredients will give your pilaf the best flavor. If you can, try to find locally-sourced ingredients.
- Don't Overcook the Rice: Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant to eat.
- Use a Good Quality Broth: The broth you use will make a big difference in the flavor of your pilaf. Use a flavorful, homemade broth or a high-quality store-bought broth.
- Add Vegetables and Herbs: Vegetables and herbs add flavor and color to your pilaf. Some good choices include asparagus, peas, carrots, celery, onions, garlic, parsley, and thyme.
- Don't Forget the Salmon: Salmon is a delicious and healthy addition to this pilaf. Make sure to cook the salmon until it is flaky and cooked through.
- Serve Immediately: Pilaf is best served immediately after it is cooked. This will help to preserve the rice's texture and flavor.
Conclusion:
Spring pilaf with salmon and asparagus is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and healthy meal, give this spring pilaf a try!
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