Name: Chile-Lime Salmon with Asparagus Almond Brown Rice
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Ingredients: 1 cup brown rice, uncooked; 2 teaspoons extra virgin olive oil; 2 teaspoons extra virgin olive oil; 1/2 cup finely chopped red onion (1/2 cup = 1/2 med onion); 2 teaspoons firmly packed brown sugar; 1 cup water; 1/4 cup slivered almonds, toasted; 1 tablespoon chili garlic sauce (for more heat, add by 1 tsp increments); 1/4 teaspoon ground black pepper; PAM® Original No-Stick Cooking Spray (or try PAM® Organic Olive Oil); 8 ounces asparagus, trimmed, cut into bite-size pieces; 1-1/2 pounds salmon fillets, cut into 6 portions; 1/3 cup lime juice (3 limes = about 1/3 cup); 1 can (6 oz each) Hunt's® Tomato Paste (or try Hunt's® Organic)

Title

Chile-Lime Salmon with Asparagus Almond Brown Rice