Simple Salmon, Spanish Rice and Stealth Asparagus

Why stealth asparagus? Because as our son gets closer to his 4th birthday, the daily task of coaxing green veg down his throat gets harder and harder.

At least his refusals get more creative. Gone is the immature 3 year old "NO NO NO" and in its place has arrive a sing-song rhyming acapella way of turning down food.

"No Broccoli, No Broccoli for me me me. No Broccoli, No Broccoli, just ice cream PLEASE."

At least he says please I guess.

But back to the recipe – one we throw together in 30 minutes when we want a simple but tasty family meal without too much prep hassle.

What You’ll Need

Three salmon fillets (no bones please)

1 bunch of young asparagus

I.5 cups of long grain rice

1 medium onion

Lemon juice

1 tablespoon olive oil

Parmiagiano Reggiano cheese

How to Do It

First the rice. Heat the olive oil in a saucepan then add the onion (finely chopped) and coat with oil for 30 seconds. Next, add the rice and coat with the oil and onion, stirring for one minute. Add 3 cups of boiling water, salt and pepper and cover. Turn heat to medium low so that the rice simmers vigorously but doesn’t boil over. Leave unattended for 15 minutes when it will be done.

Salt and pepper the salmon fillets then grill or broil for 5 – 10 minutes, depending on thickness.

Coat the asparagus with olive oil and broil or grill for five minutes. When almost done, add lemon juice for taste and the shaved Parmigiano Reggiano.

Serve immediately and keep an eye on your 4 year old trying to suck the cheese off the asparagus without having to bite the veg!

- Matthew

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