Ingredients: |
Ingredients: 1 lb. fresh asparagus, trimmed, peeled and diagonally cut into 3-inch pieces
1 cup long-grain rice
2 tbsp. snipped fresh dill
1 tbsp. fresh lemon juice
1 1/2 tsp butter
1/2 tsp salt
1 lb. piece salmon fillet
Cream Sauce:
1 1/2 tbsp butter
2 tbsp. flour
1 1/4 cup chicken broth
1/4 cup dry white wine
1/2 tsp salt
pinch pepper
pinch ground nutmeg
2 tsp fresh lemon juice
1/3 cup heavy cream
6 tbsp grated Parmesan cheese
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Directions: |
Directions:Position rack in upper third of oven. Heat oven to 425º. Lightly oil shallow 12x8x2-inch casserole dish. Bring large pot of lightly salted water to boiling over high heat. Add asparagus. Cover; after water returns to boiling, cook for 4 minutes. Scoop out with slotted spoon; rinse under cold water to stop cooking. Add rice to boiling water. Return to boil uncovered for 10 minutes. Drain. Return rice to pot. Add dill, lemon juice, butter and salt. Turn into prepared casserole. Place salmon skin side down, on cutting board. Remove any bones with tweezers. Starting at wide end, slice crosswise at angle into 1/4 inch thick slices, without cutting through the skin. Place slices over rice. Discard skin. Scatter asparagus over salmon. Make cream sauce: Melt butter in saucepan over medium heat. Stir in flour; cook 1 minute. Whisk in broth and wine; stir over medium heat until thickened and simmering, about 5 minutes. Stir in salt, pepper, and nutmeg. Remove from heat. Stir in lemon juice. Beat cream in small bowl until medium-stiff peaks form. Fold into sauce along with 4 tbsp of Parmesan cheese. Pour cream sauce over casserole. Sprinkle with Parmesan cheese. Bake in top third of 425º oven for 20 minutes or until golden. Let stand 15 minutes before serving. |
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