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) 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, cut into 6 pieces
1 tablespoon vegetable oil
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Method:
1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In baking dish, place rice, onion, bell pepper, lemon peel, 1⁄2 teaspoon of the salt and the saff ron.

2 Heat broth to boiling; stir into rice mixture. Arrange kielbasa slices over rice mixture. Cover with foil. Bake 20 minutes.

3 Arrange salmon over rice mixture. Brush salmon with oil; sprinkle with remaining 1⁄4 teaspoon salt.

4 Bake uncovered 20 to 25 minutes longer or until fi sh flakes easily with fork, rice is tender and broth is absorbed. Sprinkle with parsley.

Notes and Tips:
For a kick of spice, add a chopped jalapeño chile with the rice, and substitute chopped fresh cilantro for the parsley.

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