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Title: Salmon W/herbed Mayonnaise and Zucchini Rice
Categories: Fish Entree Rice Vegetable Salmon
Yield: 4 Servings
| 2 | c | Plus 1/4 cup chicken broth |
| 1 | c | Raw long-grain white rice |
| 2 | md | Zucchini or 1 zucchini and 1 |
| Yellow summer -- shredded | ||
| Squash | ||
| 2 | Salmon steaks (12 ounces | |
| Each) | ||
| 1/8 | ts | Salt and pepper |
| 1/4 | c | Mayonnaise |
| 1 | tb | Fresh lime juice |
| 1 | tb | Minced fresh dill -- |
| Cilantro or basil |
For a light summer dinner, serve the salmon warm or chilled, with a salad. 1. Place the 2 cups broth and the rice in a deep 2-quart microwave-safe casserole. Cover with lid or plastic wrap; poke 2 holes in wrap for venting. Microwave on high 5 minutes. Reduce power to medium (50%) and cook 15 minutes until rice is tender (rotating dish 1/2 turn once after 8 minutes if there's no turntable). Stir in shredded zucchini, cover and let stand while preparing salmon. 2. Place salmon steaks in a glass baking dish or pie plate without crowding. Add remaining 1/4 cup chicken broth and sprinkle with salt and pepper. Cover with plastic wrap and poke 2 holes in wrap for venting. 3. Microwave on high 7 to 8 minutes (rotating dish 1/2 turn after 4 minutes), until fish is almost opaque in center. Let stand 3 minutes until opaque all the way through. 4. Meanwhile mix remaining ingredients in a small bowl. 5. Remove skin and cut salmon steaks in half around bone. Place a half on each dinner plate. Serve with the rice and herbed mayonnaise. *Serves 4. Low Fat - Low Cal Prep: 10 min Cook: 28 min Cost per Serving: $2.80 Per serving: 510 cal, 35 g pro, 40 g car, 22 g fat, 90 mg chol, 781 mg sod. Exchanges: 21/4 starch, 1/3 other car, 1/2 vegetable, 4 lean meat MC formatting by bobbi744@acd.net ICQ#2099532
Recipe By : Chicago Tribune