Pacific Salmon Paella

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Salmon, bacon, mushrooms, and asparagus pack this easy take on paella.

Pacific Salmon Paella
Photo: Karla Conrad
Total Time:
45 mins
Servings:
6

Ingredients

  • 1 ¼ pound fresh or frozen skinless salmon fillets, about 1 inch thick

  • 4 slices applewood-smoked bacon

  • 3 cup sliced fresh cremini or button mushrooms (8 ounces)

  • 1 cup chopped onion (1 large)

  • 2 cloves garlic, minced

  • 2 ½ cup chicken broth

  • 1 cup uncooked long grain white rice

  • 2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

  • ¼ teaspoon cracked black pepper

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces, or one 10-ounce package frozen cut asparagus, thawed

  • cup chopped roma tomato (1 medium)

Directions

  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. Cut fish into 1-inch pieces; set aside. In a large deep skillet or paella pan cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon; set aside.

  2. Add mushrooms, onion, and garlic to the reserved drippings in skillet. Cook about 5 minutes or until onion is tender. Stir in broth, rice, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

  3. Sprinkle salmon with pepper; toss gently to coat. Place fish and asparagus on top of rice mixture. Simmer, covered, for 10 to 12 minutes or until salmon flakes easily when tested with a fork and asparagus is crisp-tender. Sprinkle with tomato and crumbled bacon.

Nutrition Facts (per serving)

313 Calories
9g Fat
32g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 313
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 498mg 22%
Total Carbohydrate 32g 12%
Total Sugars 4g
Protein 26g
Vitamin C 7mg 35%
Calcium 42mg 3%
Iron 3.4mg 19%
Potassium 855mg 18%
Folate, total 127.6mcg
Vitamin B-12 3.1mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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