Pacific Salmon Paella
When you need to feed an army - try this Pacific Salmon Paella!
Photo Credit: Better Home & Gardens
- 1 ¼ pounds skinless salmon fillets, about 1 inch thick
- 4 slices applewood-smoked bacon
- 3 cups sliced fresh cremini or button mushrooms (8 ounces)
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 2 ½ cups chicken broth
- 1 cup uncooked long grain white rice
- 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- ¼ teaspoon Kosher salt
- ¼ teaspoon cracked black pepper
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- ⅓ cup chopped roma tomato (1 medium)
- Cut salmon into 1-inch pieces; set aside. In a large deep skillet or paella pan cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon; set aside.
- Add mushrooms, onion, and garlic to the reserved drippings in skillet. Cook about 5 minutes or until onion is tender. Stir in broth, rice, and thyme. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes.
- Sprinkle salmon with salt and pepper; toss gently to coat. Place fish and asparagus on top of rice mixture. Simmer, covered, for 10 to 12 minutes or until salmon flakes easily when tested with a fork and asparagus is crisp-tender. Sprinkle with tomato and crumbled bacon.