Salmon & Asparagus Stroganoff

Difficulty (1-5): 2

Prep Time:

Cooking Time:

Serves: 4

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  1. Cook the rice in boiling water for 25 minutes, drain.
  2. Heat the oil in a frying pan and fry the salmon and mushrooms for 3-4 minutes. Stir in the asparagus, Cream cheese, milk and paprika and cook for 1-2 minutes. Season to taste.
  3. Mix the chives into the rice and serve with the salmon stroganoff.


For a healthy option, use Tilda Wholegrain Rice and use extra light cream cheese


  • 240g Tilda Basmati & Wild rice
  • 1 tbsp olive oil
  • 500g salmon fillet, cubed
  • 200g button mushrooms
  • 125g asparagus tips, cut into 3cm pieces
  • 200g low fat cream cheese
  • 100ml semi skimmed milk
  • 1⁄2 tsp smoked paprika
  • 1⁄2 20g pack chives, chopped

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