Salmon with Rice Pilaf and Dill Sauce

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

By Pillsbury Kitchens

June 17, 2010

DILL SAUCE

(8-oz.) container nonfat plain yogurt

tablespoons chopped green onions

1/2

teaspoon grated lemon peel

teaspoon dried dill weed

1 1/3

cups water

2/3

cup uncooked regular long-grain white rice

chicken-flavor bouillon cube or 1 teaspoon chicken-flavor instant bouillon

1/2

cup frozen sweet peas, thawed

teaspoon grated lemon peel

small onion, sliced

lemon, sliced

to 6 peppercorns

(4-oz.) salmon steaks or fillets

Hide Images

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.