Dilled Salmon Supper Recipe


Health IndexHealthyCourse
MethodMain Ingredient


 Clam juice8 Ounce (1 Bottle)
 Dry vermouth1⁄2 Cup (8 tbs)
 Rice1⁄2 Cup (8 tbs), uncooked (Use The Brand Rice)
 Lime juice1 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Chopped fresh dill/1/2 teaspoon dried dill weed2 Teaspoon
 Freshly ground black pepper1⁄8 Teaspoon
 Salmon steaks2 (3/4 Inch Thick)
 Frozen peas1⁄2 Cup (8 tbs), thawed
 Plain low-fat yogurt1⁄4 Cup (4 tbs)
 Paprika To Taste

Nutrition Facts

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


Bring clam juice and vermouth to a boil in 10-inch skillet.
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