Tuesday, October 20, 2009

Alaska Salmon Rice Pilaf with Bacon, Peas, & Mint

I got this recipe from a magazine. My family did not like it much and I had to eat all of it myself and I think the first and last time I'll be making it.

Salmon with Rice Pilaf, Bacon, Peas & Mint
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack salmon or 2 cans pouches (6 to 7.1 oz. each) skinless, boneless salmon (I use a left over salmon with this recipe)
2 tsp. olive oil
½ cup finely chopped onion
1 garlic clove, minced
4 slices bacon, cut into pieces
1-1/4 cup long grain rice
1 tsp. ground cumin
1 tsp. ground chili powder
2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water (I use the stock in a can)
¾ cup frozen peas
1 Tbsp. chopped fresh parsley or mint
Salt and freshly ground black pepper
2 Tbsp. finely grated Gruyere, Parmesan, or Cheddar cheese, if desired

Drain salmon, reserving liquid. Discard skin and bones (if any). Break salmon into chunks and set aside. Heat olive oil in a large frying pan. Add onion, garlic, and bacon. Cook over medium heat for 5 to 6 minutes, until onion is browned. Stir in rice, cumin, and chili powder. Cook, uncover, stirring occasionally for another 3 to 3 minutes.

Pour in stock and reserved salmon liquid. Bring to boil. Reduce heat and simmer gently for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Gently stir peas and salmon into the rice (try to avoid breaking the chunks of salmon) and cook for a minute or two. Fold in parsley and season with salt and pepper to taste. Sprinkle with grated cheese and serve.

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