Chile Lime Salmon With Asparagus Almond Brown Rice Recipe

Name: Chile Lime Salmon With Asparagus Almond Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice, uncooked; 2 teaspoons Pure Wesson Canola Oil; 1/2 cup finely chopped red onion (1/2 cup = 1/2 med onion); 1 can (6 oz each) Hunt's Tomato Paste; 1 cup water; 1/3 cup lime juice (3 limes = about 1/3 cup); 1 tablespoon chili garlic sauce (for more heat, add by 1 tsp increments); 2 teaspoons firmly packed brown sugar; 21/4 teaspoon ground black pepper; PAM Original No-Stick Cooking Spray; 1 1/2 pounds salmon fillets, cut into 6 portions; 8 ounces asparagus, trimmed, cut into bite-size pieces; 1/4 cup slivered almonds, toasted

Servings: persons

1 cup brown rice, uncooked
2 teaspoons Pure Wesson Canola Oil
1/2 cup finely chopped red onion (1/2 cup = 1/2 med onion)
1 can (6 oz each) Hunt's Tomato Paste
1 cup water
1/3 cup lime juice (3 limes = about 1/3 cup)
1 tablespoon chili garlic sauce (for more heat, add by 1 tsp increments)
2 teaspoons firmly packed brown sugar
21/4 teaspoon ground black pepper
PAM Original No-Stick Cooking Spray
1 1/2 pounds salmon fillets, cut into 6 portions
8 ounces asparagus, trimmed, cut into bite-size pieces
1/4 cup slivered almonds, toasted

1
Hands On: 50 minutes
2
Total: 50 minutes
3
Prepare rice according to package directions. Meanwhile, make chile lime sauce by heating oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring often. Stir in tomato paste, water, juice, chili sauce, sugar and pepper. Reduce heat to low; simmer 3 minutes. Remove from heat; keep warm.
4
Preheat oven to 325F. About 15 minutes before rice is done, spray large sheet of aluminum foil with cooking spray. Place salmon in center of foil. Bring up ends of foil and fold to seal. Bake on baking sheet 12 minutes or until opaque.
5
Place asparagus in microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 3 minutes, or until crisp-tender; drain. Toss cooked rice with asparagus and almonds. Serve salmon over rice; drizzle with chile lime sauce.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup brown rice, uncooked, 2 teaspoons Pure Wesson Canola Oil, 1/2 cup finely chopped red onion (1/2 cup = 1/2 med onion), 1 can (6 oz each) Hunt's Tomato Paste, and more.

Yes, Chile Lime Salmon With Asparagus Almond Brown Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Lime Salmon With Asparagus Almond Brown Rice

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