Ingredients
1
(8-oz.) container nonfat plain yogurt
2
tablespoons chopped green onions
1/2
teaspoon grated lemon peel
1
teaspoon dried dill weed
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
1
small onion, sliced
1
lemon, sliced
4
to 6 peppercorns
4
(4-oz.) salmon steaks or fillets
Preparation
In small bowl, combine all sauce ingredients; blend well. Cover; refrigerate until serving time.
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.
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.
To serve, with slotted spoon, lift fish from liquid; place on serving platter. Serve with rice pilaf and dill sauce.
