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Dilled Salmon Supper Recipe
|Clam juice||8 Ounce (1 Bottle)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Rice||1⁄2 Cup (8 tbs), uncooked (Use The Brand Rice)|
|Lime juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped fresh dill/1/2 teaspoon dried dill weed||2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Salmon steaks||2 (3/4 Inch Thick)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Plain low-fat yogurt||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 860 Calories from Fat 111
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 159.4 mg
Sodium 1231 mg51.3%
Total Carbohydrates 93 g31%
Dietary Fiber 5.1 g20.4%
Sugars 9.2 g
Protein 77 g153.1%
Vitamin A 64.7% Vitamin C 46.4%
Calcium 26.6% Iron 32%
*Based on a 2000 Calorie diet
Stir in rice, lime juice, garlic, dill and pepper.
Arrange salmon steaks on top.
Cover and simmer 20 minutes.
Remove from heat.
Gently stir peas into rice.
Let stand covered until all liquid is absorbed, about 5 minutes.
Top salmon with yogurt and sprinkle with paprika