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

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

Directions
  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.


Tip:
Serve pilaf with grilled Alaska Halibut or Cod.