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Ingredients

• 3/4 cup  dry white wine or dry vermouth
• 4 teaspoons  finely shredded lemon peel
• 1/3 cup  lemon juice
• 3 tablespoons  snipped fresh dillweed or 3/4 teaspoon dried dillweed
• 3 tablespoons  extra-virgin olive oil
• 3 cloves  garlic, minced
• 4 teaspoons  Dijon-style mustard
• 3/4 teaspoon  coarsely ground black pepper
• 1/4 to 1/2 teaspoon  salt
• 6 4-ounce  skinless salmon fillets, 1 inch thick
• 3-3/4 cups  chicken broth
• 2 cups  long grain rice
• 1/2 cup  chicken broth
• 12 ounces  snow peas or sugar snap peas (about 3 cups)
• 6 ounces  fresh crimini or brown mushrooms, sliced (3 cups)
• 18 ounces  thin asparagus, trimmed and cut into 1-1/2-inch lengths (about 3 cups)
• 6   green onions, sliced
• 6   radishes, thinly sliced
•   Lemon wedges (optional)
•   Dillweed sprigs (optional)
•   Cracked pepper (optional)

Description

For Variety, Substitute The Rice-shape Pasta Orzo For The 2 Cups Of Rice In This Main-dish Salad Recipe. Prepare Enough Orzo, Following Package Directions, To Equal 4 Cups Cooked Pasta.

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