Salmon Paella Bake

Put a special spin on paella by replacing the shrimp with salmon and the chorizo with turkey sausage. Delicious!

BettyCrockerRecipe by BettyCrocker

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15 minutes

1 hour

6 servings



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Nutrition Info

  • 1 Serving
  • 450
  • 14g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 95mg
  • 1430mg
  • 44g
    (Dietary Fiber 1g, Sugars 2g)
  • 37g
  • Percent Daily Value*
  • 20%
  • 35%
  • 4%
  • 20%
  • Exchanges
  • 4
  • 3
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Increase chicken broth to 4 1/2 cups and bake time in step 3 to 23 to 28 minutes.

  • Tips

    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.

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
  • 1  carton (32 oz) Progresso® chicken broth (4 cups)
  • 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

Directions

  1. 1Heat 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. 2Heat chicken broth to boiling. Stir broth into rice mixture. Arrange kielbasa slices over rice. Cover with foil. Bake 20 minutes.
  3. 3Arrange 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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