Salmon & Asparagus Stroganoff
- 31 - 60 Minutes
- Serves 4
240g Wholegrain Brown basmati 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
- Cook the rice in boiling water for 25 minutes, before draining and rinsing with cold water.
- Meanwhile, 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.
- Combine the chives with the cooked rice and serve with the Salmon Stroganoff