Delight in this creamy Salmon & Asparagus Stroganoff. Tender salmon and fresh asparagus are simmered in a rich, velvety sauce, then served with Tilda Basmati & Wild Rice for a hearty, flavour-packed dish.
This recipe uses:
Basmati and Wild Rice
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
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