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Prep 40min
Total40min
Ingredients13
Servings4
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Ingredients
DILL SAUCE
1
(8-oz.) container nonfat plain yogurt
2
tablespoons chopped green onions
1/2
teaspoon grated lemon peel
1
teaspoon dried dill weed
RICE PILAF
1 1/3
cups water
2/3
cup uncooked regular long-grain white rice
1
chicken-flavor bouillon cube or 1 teaspoon chicken-flavor instant bouillon
1/2
cup frozen sweet peas, thawed
1
teaspoon grated lemon peel
SALMON
1
small onion, sliced
1
lemon, sliced
4
to 6 peppercorns
4
(4-oz.) salmon steaks or fillets
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Steps
1
In small bowl, combine all sauce ingredients; blend well. Cover; refrigerate until serving time.
2
In medium saucepan, combine 1 1/3 cups water, rice and bouillon. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in peas and lemon peel. Cover; simmer an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Keep warm.
3
Meanwhile, in large skillet, combine 4 cups water, sliced onion, lemon and peppercorns. Bring to a boil. Reduce heat; simmer 5 minutes to blend flavors. Add salmon steaks; cover and simmer 7 to 10 minutes or until fish flakes easily with fork.
4
To serve, with slotted spoon, lift fish from liquid; place on serving platter. Serve with rice pilaf and dill sauce.
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Before cooking salmon fillets, run your fingers over the flesh to detect any little bones and pull them out.
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Nutrition Facts
Serving Size:1 serving
Calories
360
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
85mg
28%
Sodium
370mg
15%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
4%
Sugars
5g
Protein
33g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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