4 4-ounce salmon fillets
2 1/2 C. broth from vegetable-flavored boullion
1 1/2 C. instant white rice, or any other rice of your choice
1/3 C. broth from vegetable-flavored boullion
8 ounces snow peas
2 C. sliced mushrooms
2 C. pencil thin asparagus, trimmed and cut into 1 1/2-inch pieces
2 scallions, sliced thinly
4 radishes sliced, thinly
lemon-dill dressing of your choosing, commercially prepared
Place salmon fillets in a shallow baking dish and pour about 1/2
C. lemon-dill dressing over top. Cover and allow to marinate in
refrigerator about 1 hour. Meanwhile prepare rice in broth.
Make sure all the liquid is absorbed.
Take the remaining 1/3 C. broth and sauté snap peas, asparagus
and mushrooms just until tender. Try not to over cook. Drain and
add veggies to rice. Toss with remaining lemon-dill dressing,
scallions and radishes. You might want to cut some cherry tomatoes,
add to mixture and toss. It will do well for both color and taste.
Remove marinating salmon from refrigerator and place in skillet,
with marinade. Bring marinade to boiling, reduce heat, cover and
simmer for 4 to 6 minutes. Check fillets for doneness with fork.
Fish is almost steamed or poached to completion.
Serve fish with rice mixture, garnishing with cuts of your favorite
herbs and sliced lemon.
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