Since 1995 - Non Profit Healthcare Advice

Grilled Salmon and Asparagus Cashew Wild Rice Pilaf

Salmon is not only delicious, but is low in calories and saturated fat as compared meat. In addition to possessing very high quality protein, salmon also contains a type of beneficial essential oil, known as omega-3 fatty acids, which research has shown to protect the heart and reduce inflammation. But the health benefits of salmon don’t stop there. Salmon is also a great source of essential vitamins and minerals, such as vitamins B6, B12, niacin, selenium, phosphorus, and magnesium. When this wonder food is combined with a healthy side dish, such as asparagus cashew wild rice pilaf, a deliciously dynamic duo creates a synergism of flavor and texture.



  • Preheat grill for medium heat.
  • Lightly oil grill grate. Place salmon on the preheated grill. Cook salmon for 6 to 8 minutes per side and/or to preference, or until the fish flakes easily with a fork.

*One may broil rather than grill. If broil, monitor to prevent overcooking.


Ingredients: (Servings: 8)

  • 2 T vegetable oil
  • 1/4 cup minced onion
  • 1/2 tsp. minced garlic
  • 1 1/4 cups uncooked jasmine rice
  • 1/2 cup wild rice
  • 2 1/4 cups low sodium vegetable broth
  • 1/2 lb fresh asparagus, trimmed and cut into 2 inch pieces
  • 1/2 cup cashew halves
  • Herbs (Amount and type depends on preference)


  • Add oil to medium saucepan over medium-low heat.
  • Increase heat to medium, stir in onion and garlic into the saucepan, and cook about 2 minutes, until tender.
  • Stir in jasmine and wild rice, and cook about 5 minutes.
  • Pour in vegetable broth.
  • Season mixture with herbs of preference.
  • Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
  • Place asparagus in a separate medium saucepan with enough water to cover.
  • Bring to a boil, and cook until tender but firm.
  • Mix asparagus and cashew halves into the rice mixture, and serve warm.

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