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.

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