Pacific Salmon Paella

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

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  • Makes: 6 servings
  • Start to Finish: 45 mins

Pacific Salmon Paella

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.
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Nutrition Facts (Pacific Salmon Paella)

  • Per serving:
  • 313 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 60 mg chol. ,
  • 498 mg sodium ,
  • 32 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 26 g pro.
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