Salmon and Asparagus Rice Recipe

This dish is a little nutty and a little tangy!

This seafood rice has salmon, asparagus, and lemon flavors all in one dish! 

Salmon and Asparagus Rice Recipe

Roselle Miranda
This dish is a little nutty and a little tangy!
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Others
Servings 6 servings


Salmon and Asparagus Rice Ingredients

  • 1 can salmon (use pink salmon, around 425 grams), drained, bones and skin removed
  • 1/4 Cup cream cheese softened
  • 1/2 Cup walnuts chopped
  • 1/2 Cup breadcrumbs
  • 2 large eggs
  • 1 Cup panko (Japanese breadcrumbs)
  • 1/4 Cup Butter
  • 1 bunch asparagus cut into 1-inch pieces
  • 2 tablespoons lemon juice or to taste
  • 3 cups day-old rice
  • 1 teaspoon lemon zest
  • 2 tablespoons parsley chopped
  • Salt to taste
  • ground black pepper to taste
  • mayonnaise for serving
  • Oil for frying


  • In large bowl, dump salmon, cream cheese, walnuts, breadcrumbs, 1 egg, salt, and ground pepper, to taste. Mix well, breaking up salmon with a spoon as needed. Cook a portion to test for seasoning, and adjust accordingly. Form into balls.
  • Prepare breading station: Beat remaining egg in a shallow plate, and dump panko breadcrumbs on another. Roll each ball in beaten egg. Then, coat with panko. Transfer to a plate. Repeat with remaining balls.
  • Heat oil for deep frying over medium heat. Cooking in batches, deep fry salmon balls in hot oil, until browned. Drain on a rack over paper towels. Keep warm.
  • In a wok, melt butter. Add asparagus, and cook only until heated through and a bright green. Add lemon juice and rice. Toss to distribute evenly. Season with lemon zest, parsley, salt, and pepper, to taste. Serve with salmon balls and mayo. Recipe originally published in the August 2016 issue of Good Housekeeping.
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices