Wild Alaska Salmon Pilaf with Bacon, Peas and Mint

Serves 24 (6 oz. each)
Prep Time 0 minutes
Cook Time 0 minutes

1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
   Salmon, drained (reserve liquid)
4 oz. (8 slices) bacon, diced 1/2"
2 cups yellow onion, diced 1/4"
1 Tbsp. garlic, minced
2 lbs. (5 cups) long grain white rice
2 tsp. ground cumin
2 tsp. ground chile powder
3 Tbsp. chicken base
2 oz. (2 1/2 qts.) water, hot
3 cups frozen peas, thawed
1 lb. (1/2 cup) fresh mint or parsley, finely chopped
Salt and freshly ground black pepper, as needed

*For canned, remove skin and bones

  1. In large bowl, gently break drained salmon into large chunks. Set aside along with reserved liquid.
  2. In large saucepan, cook bacon for 3-5 minutes over medium heat. Add onion and garlic and cook for another 3-5 minutes until soft and bacon is almost crisp.
  3. Stir in rice, cumin and chile powder. Cook 2-3 minutes, stirring occasionally.
  4. Combine chicken base with hot water. Pour stock and reserved salmon liquid into pot; stir to combine.
  5. Cover and bring to a boil. Reduce heat and simmer for 40-45 minutes until rice is tender and liquid is absorbed.
  6. Gently fold peas, salmon chunks and mint or parsley into rice; heat through. Season with salt and pepper. Hold hot for service.
  7. To serve, portion 1 cup pilaf per plate.

Serve pilaf with grilled Alaska Halibut or Cod.