Source: Family Circle


Recipe Summary

20 mins
20 mins
20 mins
1 hr


Ingredient Checklist
Cream Sauce


Instructions Checklist
  • Position rack in upper third of oven. Heat oven to 425 degrees F. Lightly oil shallow 12 x 8 x 2-inch casserole.

  • 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, stirring; boil, uncovered, 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 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 tablespoons of Parmesan.

  • Pour cream sauce over casserole. Sprinkle with Parmesan.

  • Bake in top third of 425 degree F oven 20 minutes or until golden. Let stand 15 minutes before serving. Makes 8 servings.

Nutrition Facts

278 calories; fat 12g; cholesterol 56mg; saturated fat 6g; carbohydrates 25g; insoluble fiber 2g; protein 17g; sodium 544mg.