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CHILE-LIME SALMON WITH ASPARAGUS ALMOND BROWN RICE

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • 1 cup brown rice, uncooked
  • 2 teaspoons Culinary Circle Extra Virgin Olive Oil
  • 1/2 1/2 cup = 1/2 med onion cup finely chopped red onion
  • 1 or try hunt's® organic can (6 oz each) Hunt's® Tomato Paste
  • 1 cup water
  • 1/3 3 limes = about 1/3 cup cup lime juice
  • 1 for more heat, add by 1 tsp increments tablespoon chili garlic sauce
  • 2 teaspoons firmly packed brown sugar
  • 1/4 teaspoon ground black pepper
  • or try pam® organic olive oil PAM® Original No-Stick Cooking Spray
  • 1-1/2 pounds salmon fillets, cut into 6 portions
  • 8 ounces asparagus, trimmed, cut into bite-size pieces
  • 1/4 cup slivered almonds, toasted
DIRECTIONS

Prepare rice according to package directions. Meanwhile, make chile-lime sauce by heating oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring often. Stir in tomato paste, water, juice, chili sauce, sugar and pepper. Reduce heat to low; simmer 3 minutes. Remove from heat; keep warm.

Preheat oven to 325°F. About 15 minutes before rice is done, spray large sheet of aluminum foil with cooking spray. Place salmon in center of foil. Bring up ends of foil and fold to seal. Bake on baking sheet 12 minutes or until opaque.

Place asparagus in microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 3 minutes or until crisp-tender; drain. Toss cooked rice with asparagus and almonds. Serve salmon over rice; drizzle with chile-lime sauce.