Salmon Rice Pilaf with Bacon, Peas and Mint

Serves: 4
Prep Time: 45

Ingredients:
• 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 4 slices bacon, cut into pieces
• 1-1/4 cups long grain rice
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water
• 3/4 cup frozen peas
• 1 Tablespoon chopped fresh parsley or mint
• Salt and freshly ground black pepper
• 2 Tablespoons finely grated Gruyere, Parmesan or Cheddar cheese, if desired

Directions: Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks; set aside. Heat olive oil in a large frying pan. Add onion, garlic and bacon; cook over medium heat for 5 - 6 minutes, until onion is browned. Stir in rice, cumin and chili powder. Cook, uncovered, stirring occasionally for another 2 - 3 minutes. Pour in stock and reserved salmon liquid, bring to a boil, then reduce heat and simmer gently for 15 - 20 minutes, until the rice is tender and the liquid is absorbed.

Gently stir peas and salmon into the rice (try to avoid breaking up the chunks of salmon) and cook for a minute or two. Fold in parsley and season with salt and pepper to taste. Serve sprinkled with grated cheese.

Nutrients per serving: 554 calories, 23.5g total fat, 7.5g saturated fat, 39% calories from fat, 77mg cholesterol, 30g protein, 53g carbohydrate, 3g fiber, 1405mg sodium, 300mg calcium and 2g omega-3 fatty acids.

Recipe by: Alaska Seafood Marketing Institute