Salmon with Rice Pilaf and Dill Sauce

Dinner ready in 40 minutes! Try hearty salmon with rice - a delicious meal.

  • prep time 40 min
  • total time 40 min
  • ingredients 13
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    360
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    370mg
    370%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    1g
    1%
      Sugars
    5g
    5%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    6%;
    Calcium
    15%;
    Iron
    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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