Salmon Paella Bake

 

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

4

cups chicken broth

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

• 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.