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Prep 15min
Total60min
Servings6
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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
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
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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.
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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.
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