ALASKA SALMON PILAF WITH BACON, PEAS AND MINT

45 Minute Meal

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska Salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 teaspoons olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
4 slices bacon, cut into pieces
1-1/4 cups long grain rice
1 teaspoon ground cumin
1 teaspoon ground chili powder
2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water
3/4 cup frozen peas
1 Tablespoon chopped fresh parsley or mint
Salt and freshly ground black pepper
2 Tablespoons finely grated Gruyere, Parmesan or Cheddar cheese, if desired

Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks; set aside. Heat olive oil in a large frying pan. Add onion, garlic and bacon; cook over medium heat for 5 - 6 minutes, until onion is browned. Stir in rice, cumin and chili powder. Cook, uncovered, stirring occasionally for another 2 - 3 minutes. Pour in stock and reserved salmon liquid, bring to a boil, then reduce heat and simmer gently for 15 - 20 minutes, until the rice is tender and the liquid is absorbed. Gently stir peas and salmon into the rice (try to avoid breaking up the chunks of salmon) and cook for a minute or two. Fold in parsley and season with salt and pepper to taste. Serve sprinkled with grated cheese.

Makes 6 cups, 3 - 4 servings.

Nutrients per serving: 554 calories, 23.5g total fat, 7.5g saturated fat, 39% calories from fat, 77mg cholesterol, 30g protein, 53g carbohydrate, 3g fiber, 1405mg sodium, 300mg calcium and 2g omega-3 fatty acids.