Pacific Salmon Paella
Salmon, bacon, mushrooms, and asparagus pack this easy take on paella.
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Pacific Salmon Paella
Directions
- 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.
- 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.
- 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 (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.