Salmon Paella Bake

Put a special spin on paella by replacing the shrimp with salmon and the chorizo with turkey sausage. Delicious!

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  • prep time 15 min
  • total time 60 min
  • ingredients 11
  • servings 6
 

Ingredients

1 1/2
cups uncooked Arborio rice
1
medium onion, chopped (1/2 cup)
1
large red bell pepper, chopped (about 1 3/4 cups)
1
teaspoon grated lemon peel
3/4
teaspoon salt
1/2
teaspoon crushed saffron threads
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/2
lb smoked turkey kielbasa sausage, cut into 3/4-inch slices
1
salmon fillet (1 1/2 lb), skin removed and cut into 6 pieces
1
tablespoon vegetable oil
2
tablespoons chopped fresh Italian (flat-leaf) parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place rice, onion, bell pepper, lemon peel, 1/2 teaspoon of the salt and the saffron in baking dish.
  • 2 Heat chicken broth to boiling. Stir broth into rice mixture. Arrange kielbasa slices over rice. Cover with foil. Bake 20 minutes.
  • 3 Arrange salmon over rice; brush fillets with vegetable oil. Sprinkle with remaining 1/4 teaspoon salt. Bake uncovered 20 to 25 minutes longer or until fish flakes easily with fork, rice is tender and broth is absorbed. Sprinkle with parsley.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place rice, onion, bell pepper, lemon peel, 1/2 teaspoon of the salt and the saffron in baking dish.
  • 2 Heat chicken broth to boiling. Stir broth into rice mixture. Arrange kielbasa slices over rice. Cover with foil. Bake 20 minutes.
  • 3 Arrange salmon over rice; brush fillets with vegetable oil. Sprinkle with remaining 1/4 teaspoon salt. Bake uncovered 20 to 25 minutes longer or until fish flakes easily with fork, rice is tender and broth is absorbed. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

When shopping for the fish, look for a salmon fillet with uniform thickness so fish cooks evenly. Ask the butcher to remove the skin.

For a kick of spice, add a chopped jalapeño chile with the rice, and substitute chopped fresh cilantro for the parsley.

Serve with fresh lemon slices or wedges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
1430mg
1430%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
35%;
Calcium
4%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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