Tilda Kitchen Recipe created by Tilda Kitchen

Salmon & Asparagus Stroganoff

35 mins
  • Serves 4
  • Adventurous
  • Prep: 10 mins
  • Cook: 25 mins


  • 240g Tilda Basmati & Wild rice
  • 1 tbsp. olive oil
  • 500g salmon fillet, diced
  • 200g button mushrooms
  • 125g asparagus tips, cut into 3cm pieces
  • 200g low fat cream cheese
  • 100ml semi skimmed milk
  • 1⁄2 tsp. smoked paprika
  • 10g chives, chopped


  1. Cook the rice in boiling water for 25 minutes, before draining and rinsing with cold water.
  2. Meanwhile, heat the oil in a frying pan and fry the salmon and mushrooms for 3-4 minutes.
  3. Stir in the asparagus, cream cheese, milk and paprika and cook for 1-2 minutes. Season to taste.
  4. Combine the chives with the cooked rice and serve with the Salmon Stroganoff

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