Wednesday, October 13, 2010


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
2 teaspoons 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 teaspoon ground cumin
1 teaspoon ground chili powder
2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water
¾ 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

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.

bacon recipe courtesy of: In My Kitchen

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