Salmon and Asparagus Salad

Ingredients

4 cups water
6 salmon fillets, 4 ounces each
1 tablespoon margarine
2 cups asparagus, cut in 1-inch pieces
3 cups cooked rice
1 cup thawed frozen peas
½ teaspoon salt
¼ teaspoon pepper

Directions
  1. Use 4 cups of water in a skillet to steam or poach salmon until salmon flakes with a fork. Remove salmon and discard water.
  2. Heat margarine in skillet and add asparagus, cooking until tender.
  3. Stir in rice, peas, salmon, salt, and pepper.
  4. Cook about one minute, just to heat, stirring to prevent sticking.
Prep Time
5 min
Nutrition Facts
  • Servings per Recipe: 6
    • Calories: 380
    • Calories from Fat: 144
  • Total Fat: 16
  • Cholesterol: 71 mg
  • Sodium: 419 mg
  • Carbohydrate: 28 g
  • Dietary Fiber: 3 g
  • Protein: 3 g
  • Exchange: 2 starch, 3 medium fat meat
  • Carbohydrate Units: 2