2 c low sodium chicken broth
1/2 c dry white wine
1/2 cucumber, peeled, seeded, and thinly sliced
1 tsp grated lemon zest
2 tbsp chopped fresh dill
1/4 tsp freshly ground pepper
3/4 lb salmon, skinned and cut into four pieces
1 c cooked wild or long grain rice
- In a large skillet, bring the broth and wine to a boil. Add the cucumber and lemon zest; reduce heat and simmer until the cucumber is tender, about 2 minutes.
- Stir in the rice, dill, pepper, then add salmon. Poach, covered, until the fish is just opaque in the center, 4-6 minutes.
- I usually like to use the remaining cucumber, slice it thinly and add Italian or Ranch dressing for a nice cucumber salad. Serve with steamed stir fry vegetables.
Hubby Rating: 10!
This is a great meal, and is not only delicious, but very healthy for you. This is the perfect meal to serve on these hot days!