Ingredients
1 large salmon fillet
3 cups brown rice
6 cups water
3 tbsp. chicken stock granules
2 large carrots sliced
2 Zucchini’s sliced
1 cup onion diced
fresh lemon to taste
3 tbsp butter
3 tbsp fresh dill
Sauce:
3 tbsp sour cream
3 tbsp mayo
2 tbsp Dijon Mustard
1 tsp. fresh lemon
1.5 tsp. fresh dill
Garnish:
Fresh dill
Green onion chopped
Preparation
1.First preheat oven to 400ºF. Coat casserole dish with cooking spray or butter. Place salmon fillet in the dish and top with 1 tbsp of butter and sprinkle with lemon juice and fresh dill. Set aside.
In a large pot, melt 1tbsp of butter. Combine carrots, zucchini and onion and cook until just tender (approx. 6 minutes). Over medium to high heat add water, chicken stock granules, rice and lemon to taste to pot. Cook until all water has been absorbed or rice is tender. Approx. 40 minutes.
As rice is half way done cooking, add salmon to the oven and cook for 15 - 20 minutes until the fish flakes easily with a fork.
While things are cooking, in a bowl combine all the ingredient’s for the sauce.
To serve, place rice on center of plate, cut salmon into serving sizes and place on top of rice. Top salmon with sauce and sprinkle with fresh dill and chopped green onions.
