Dilled Salmon Supper Recipe
Ingredients
| Clam Juice | 1 Bottle (1l) | |
| Dry vermouth | 1/2 Cup (16 tbs) | |
| 1/2 cup Brand Rice, uncooked | ||
| Lime juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Dill | 2 Teaspoon, chopped | |
| 1/2 teaspoon dried dill weed | ||
| Ground black pepper | 1/8 Teaspoon | |
| 2 salmon steaks, 3/4 inch thick | ||
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| 1/4 cup plain low-fat yogurt | ||
| Paprika | ||
Directions
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
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
Chef
