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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 - 1/2 teaspoon salt
• 6 4 ounces 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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