Chili Lime Salmon with Asparagus and Brown Rice

April 19, 2024

Chili Lime Salmon with Asparagus and Brown Rice

Name: Chili Lime Salmon with Asparagus and Brown Rice
Total time: 50 min
Yield: 6
Ingredients: 1 cup (250 mL) brown rice, uncooked; 2 teaspoons (10 mL) Canola Oil; 1/2 Cup (125 mL) finely chopped red onion (125 mL = 1/2 med onion); 1 can (156 mL or 5.5 fl oz) Hunt's® Original Tomato Paste; 1 cup (250 mL) water; 1/3 cup (85 mL) lime juice (3 limes = about 85 mL); 1 tablespoon (15 mL) chili garlic sauce (for more heat, add by 1 tsp increments); 2 teaspoons firmly packed brown sugar; 1/4 teaspoon ground black pepper; PAM® Original No-Stick Cooking Spray; 1-1/2 pounds (700 g) salmon fillets, cut into 6 portions; 8 oz (225 g) asparagus, trimmed, cut into bite-size pieces; 1/4 cup (62.5 g) slivered almonds, toasted

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Prep Time Minutes
50
Total Time Minutes
13
Number of Ingredients
6
Servings

Tags:

Seafood,
Rice/Grain,
Over 45 min,
Main Dish,
Hunt’s,
Spring,
Summer,
Fall,
Winter,
Microwave,
Stove Top,
Oven,
Hispanic

Ingredients

1 cup (250 mL) brown rice, uncooked
2 teaspoons (10 mL) Canola Oil
1/2 Cup (125 mL) finely chopped red onion (125 mL = 1/2 med onion)
1 can (156 mL or 5.5 fl oz) Hunt's® Original Tomato Paste
1 cup (250 mL) water
1/3 cup (85 mL) lime juice (3 limes = about 85 mL)
1 tablespoon (15 mL) chili garlic sauce (for more heat, add by 1 tsp increments)
2 teaspoons firmly packed brown sugar
1/4 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
1-1/2 pounds (700 g) salmon fillets, cut into 6 portions
8 oz (225 g) asparagus, trimmed, cut into bite-size pieces
1/4 cup (62.5 g) slivered almonds, toasted

Directions

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Step one

Prepare rice according to package directions. Meanwhile, make chile-lime sauce by heating oil in large skillet over medium-high heat.
Step two

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.
Step three

Preheat oven to 163°C (325°F). 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.
Step four

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