Ingredients
1
small carrot, thinly sliced (about 1/3 cup)
1 1/2
teaspoons chicken-flavor instant bouillon
1
teaspoon dried dill weed
1 1/2
cups water
1
cup uncooked instant brown rice
1
cup frozen french-style green beans
1
(8-oz.) salmon fillet (1/2 to 3/4 inch thick), halved
1/4
teaspoon lemon-pepper seasoning
2
tablespoons light sour cream
1
tablespoon mayonnaise or salad dressing
1/2
teaspoon Dijon mustard
1/4
teaspoon dried dill weed
Fresh dill, if desired
Preparation
In large nonstick skillet, combine carrot, bouillon, 1 teaspoon dill and water. Bring to a boil. Reduce heat; cover and simmer 2 minutes.
Uncover skillet; stir in rice and green beans. Top with salmon, skin side down. Sprinkle salmon only with lemon-pepper seasoning. Return to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and thickest part of fish flakes easily with fork.
Meanwhile, in small bowl, combine all sauce ingredients; mix well.
To serve, remove salmon from skillet; place on serving platter. Fluff rice mixture with fork before serving. Serve sauce with salmon. Garnish with fresh dill.
