Salmon with Lemon Dill Garden Rice

Ingredients

3/4 cup dry white wine or dry vermouth
4 teaspoons finely shredded lemon peel
1/3 cup lemon juice
3 tablespoons snipped fresh dill weed or 3/4 teaspoon dried dill weed
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
4 teaspoons Dijon-style mustard
3/4 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon salt
6 4-ounce skinless salmon fillets, 1 inch thick
3-3/4 cups chicken broth
2 cups long grain rice
1/2 cup chicken broth
12 ounces snow peas or sugar snap peas (about 3 cups)
6 ounces brown mushrooms, sliced (3 cups)
18 ounces thin asparagus, trimmed and cut into 1-1/2-inch lengths (about 3 cups)
6 green onions, sliced
6 radishes, thinly sliced
Lemon wedges (optional)
Dillweed sprigs (optional)
Cracked pepper (optional)

Directions

1. Combine wine, lemon peel, lemon juice, snipped fresh or dried dill weed, olive oil, garlic, mustard, black pepper, and salt in a screw-top jar. Cover and shake to mix. (Shake the dressing again before using.)

2. Place salmon fillets in a shallow baking dish and pour half (about 2/3 cup) of the dressing over top. Cover and marinate in the refrigerator for 1 hour, turning once. Meanwhile, in a medium saucepan bring the 3-3/4 cups chicken broth to boiling. Stir in rice; cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork. Place in a large bowl.

3. Bring the 1/2 cup chicken broth to boiling in a large nonstick skillet over medium-high heat. Add peas, mushroom, and asparagus; return to boiling. Reduce heat and cook, covered, about 3 to 5 minutes or until vegetables are crisp-tender. Drain vegetables, if necessary. Add vegetables to rice in large bowl. Toss in the remaining dressing, green onion, and radish slices. Place salmon fillets and marinade in the skillet. Bring marinade to boiling. Reduce heat, cover, and simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until salmon flakes easily with a fork.

4. Divide rice-vegetable mixture among six serving plates and place a salmon fillet on top of each. Serve, garnished with fresh lemon wedges, dill weed sprigs, and cracked pepper, if desired.

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