Ingredients
- 3/4 teaspoon saffron
4 large green onions, finely chopped (1/3 cup)
4 large cloves garlic, finely chopped
3 Tbsp fresh lemon juice
3 Tbsp extra-virgin olive oil
1 Tabsp sweet smoky Spanish paprika or any sweet paprika
2 tsp salt
1/2 tsp freshly ground black pepper
8 skinless salmon fillets (5 oz. each)
1 can (14 oz) chicken broth
8 servings cooked wild rice
1 package (12 oz) Louis Rich smoked Turkey sausage
4 medium plum tomatoes, seeded, chopped
2 medium red bell peppers, diced 1/4 inch
1 cup lightly packed Italian (flat-leaf) parsley, chopped
Description
We Took This Recipe From Pillsbury Potlucks June 2008 Issue And Modified The Rice Content The Sausage Type.
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