Salmon with Rice Pilaf and Dill Sauce

(1)
  1 reviews
  • 40 min prep time
  • 40 min total time
  • 13 ingredients
  • 4 servings

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

Directions

  1. 1 In small bowl, combine all sauce ingredients; blend well. Cover; refrigerate until serving time.
  2. 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. 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. 4 To serve, with slotted spoon, lift fish from liquid; place on serving platter. Serve with rice pilaf and dill sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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