Name: Salmon and Asparagus Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Resting Time 30

Total Time 30

Course Main Dishes

Cuisine Others

Servings

Ingredients

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

Instructions

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.