PACIFIC NORTHWEST PAELLA

PAELLA IS A SPANISH DISH THAT TYPICALLY INCLUDES A VARIETY OF MEATS AND SHELLFISH. THIS EASY-TO-MAKE VERSION FEATURES SALMON’A SPECIALTY OF THE AMERICAN PACIFIC NORTHWEST—AND APPLEWOOD–SMOKED BACON.

PREP 15 minutes

COOK 30 minutes

• 1¼ lb. fresh or frozen skinless salmon fillets, about 1 inch thick
• ¼ tsp. cracked black pepper
• 4 slices applewood–smoked bacon
• 3 cups sliced fresh cremini or button mushrooms (8 oz.)
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2½ cups chicken broth
• 1 cup uncooked long grain white rice
• 2 tsp. snipped fresh thyme or ½ tsp. dried thyme, crushed
• 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces, or one 10-oz. pkg. frozen cut asparagus, thawed
• ⅓ cup chopped roma tomato

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces. Season with pepper.

2. In a large deep skillet or paella pan cook bacon over medium heat until crisp. Remove bacon and drain on paper towels; reserve drippings in skillet. Crumble bacon.

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

4. Place fish and asparagus on top of rice mixture. Simmer, covered, 10 to 12 minutes or until fish flakes easily when tested with a fork and asparagus is crisp-tender. Sprinkle with tomato and crumbled bacon. MAKES 6 SERVINGS.

PER SERVING 320 cal., 10 g fat (3 g sat. fat), 56 mg chol., 569 mg sodium, 31 g carb., 2 g fiber, 27 g pro.