Your Recipe

Recipe Instructions:

Ingredients
460g skinless Salmon Portions

1 brown onion, finely chopped

450g pkt microwavable brown rice, heated following packet directions

2 cups (500ml) chicken stock, heated

1 bunch asparagus, trimmed, halved lengthways

Methods

Step 1
Place a greased frying pan over medium heat. Add the salmon and cook for 3 mins each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
Step 2
Meanwhile, heat a large greased heavy-based saucepan over medium-high heat. Cook the onion for 3-4 mins or until soft. Add the rice and stir to combine. Add 1/2 cup (125ml) stock and cook, stirring, until the liquid is absorbed. Add another 11/2 cups (375ml) stock, in batches, stirring, until the liquid is absorbed.
Step 3
Add the asparagus to the rice mixture and cook for 1-2 mins or until tender. Divide the rice mixture among serving bowls. Flake the salmon and arrange over the rice mixture. Season to serve.