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Feature Recipe

Poached Salmon with Dill
Makes:  Makes 4 servings
2 cups low-sodium chicken broth
1/2 cup dry white wine
1/2 cucumber, peeled, seeded and thinly sliced
1 teaspoon grated lemon zest
1 cup cooked wild or long-grain rice
1/2 medium avocado, peeled and diced
2 tablespoons chopped dill
1/4 teaspoon freshly ground pepper
3/4 pound salmon fillet,  skinned and cut into 4 pieces

BRING the broth and wine to a boil in a large skillet.  Add the cucumber and lemon zest; reduce the heat and simmer until the cucumber is tender, about 2 minutes.  Stir in the rice, avocado, dill and pepper, then add the salmon.  Poach, covered, until the fish is just opaque in the center 4-6 minutes.