Recipe of the week!

Last night I tried a new recipe for salmon and we loved it, so I had to share. I love salmon and could eat it a couple times a week, but this was really good.

In other news, I get to babysit my niece and nephews tonight, and I am really excited because they got a new kitten yesterday. I am not a big cat person, but who doesn't love a kitten. My niece is insistent that they name it Sophie, but my nephew keeps looking at my mom and saying that he wants to name it after the boy, I just think it is funny, but I can't wait!

This is from BH & G and is a really good spring dish!

Salmon with Lemon-Dill Garden Rice

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Prep: 25 min.
Marinate: 1 hour
Cook: 8 min.

View Nutrition Facts

Ingredients

• 3/4 cup dry white wine or dry vermouth
• 4 teaspoons finely shredded lemon peel
• 1/3 cup lemon juice
• 3 tablespoons snipped fresh dillweed or 3/4 teaspoon dried dillweed
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 4 teaspoons Dijon-style mustard
• 3/4 teaspoon coarsely ground black pepper
• 1/4 to 1/2 teaspoon salt
• 6 4-ounce skinless salmon fillets, 1 inch thick
• 3-3/4 cups chicken broth
• 2 cups long grain rice
• 1/2 cup chicken broth
• 12 ounces snow peas or sugar snap peas (about 3 cups)
• 6 ounces fresh crimini or brown mushrooms, sliced (3 cups)
• 18 ounces thin asparagus, trimmed and cut into 1-1/2-inch lengths (about 3 cups)
• 6 green onions, sliced
• 6 radishes, thinly sliced
• Lemon wedges (optional)
• Dillweed sprigs (optional)
• Cracked pepper (optional)

Directions

1. Combine wine, lemon peel, lemon juice, snipped fresh or dried dillweed, olive oil, garlic, mustard, black pepper, and salt in a screw-top jar. Cover and shake to mix. (Shake the dressing again before using.)

2. Place salmon fillets in a shallow baking dish and pour half (about 2/3 cup) of the dressing over top. Cover and marinate in the refrigerator for 1 hour, turning once. Meanwhile, in a medium saucepan bring the 3-3/4 cups chicken broth to boiling. Stir in rice; cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork. Place in a large bowl.

3. Bring the 1/2 cup chicken broth to boiling in a large nonstick skillet over medium-high heat. Add peas, mushroom, and asparagus; return to boiling. Reduce heat and cook, covered, about 3 to 5 minutes or until vegetables are crisp-tender. Drain vegetables, if necessary. Add vegetables to rice in large bowl. Toss in the remaining dressing, green onion, and radish slices. Place salmon fillets and marinade in the skillet. Bring marinade to boiling. Reduce heat, cover, and simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until salmon flakes easily with a fork.

4. Divide rice-vegetable mixture among six serving plates and place a salmon fillet on top of each. Serve, garnished with fresh lemon wedges, dillweed sprigs, and cracked pepper, if desired. Makes 6 servings.