Here’s a salad that’s ideal for outdoor dining. Fresh asparagus, carrots, lemon and chives perfectly complement leftover cooked salmon in this simple dish.
—STEVE WESTPHAL WIND LAKE, WI
PREP: 15 MIN. COOK: 30 MIN. MAKES: 4 SERVINGS
2 medium carrots, sliced
1 medium sweet yellow pepper, chopped
1/4 cup butter, cubed
1 1/2 cups uncooked long grain rice
4 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups cut fresh asparagus (1-inch pieces)
12 ounces fully cooked salmon chunks
2 tablespoons lemon juice
2 tablespoons minced fresh chives, divided
1 teaspoon grated lemon peel
1. Saute the carrots and yellow pepper in butter in a large saucepan until crisp-tender. Add rice; cook and stir for 1 minute or until lightly toasted.
2. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the asparagus. Cook, uncovered, 3-4 minutes longer or until rice is tender.
3. Stir in the salmon, lemon juice, 1 tablespoon chives and lemon peel; heat through. Fluff with a fork. Sprinkle with remaining chives.