Springtime Pilaf with Salmon and Asparagus
  • 4cups filtered water
  • 4 6-oz. wild salmon fillets(about 1 inch thick)
  • 2tablespoons organic or raw butter
  • 2cups diagonally cut organic asparagus(1 inch pieces)
  • 3cups Hot cooked sprouted brown rice
  • 1cup sprouted or frozen organic green peas, thawed
  • 1/2cup organic vegetable broth
  • 2tablespoons fresh flat-leaf organic parsley, chopped
  • 2tablespoons fresh organic lemon juice
  • 1/2teaspoon sea salt
  • 1/4teaspoon Freshly ground black pepper
  1. Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
  2. Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.