Recipe: Asparagus, Salmon and Rice (using brown rice, fresh dill, and lemon)

ASPARAGUS, SALMON AND RICE

FOR THE SAUCE:
1/4 cup butter or margarine, divided use
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp. all-purpose flour
1 1/2 cups low-fat milk
1/2 cup dry white wine or milk
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. chopped fresh dill
2 tsp. grated lemon rind
FOR THE CASSEROLE:
2 cups cooked brown rice
1 lb. asparagus, trimmed and halved
4 fresh skinless salmon fillets (4 to 6 oz. each)
3/4 cup fresh whole wheat bread crumbs

TO MAKE THE SAUCE:
In medium saucepan, melt 3 Tbsp. of butter over medium heat. Add onion and garlic; cook until softened.

Stir in flour; cook, without browning, for 1 minute. Whisk in milk, wine, salt and pepper; bring to boil, whisking constantly. Reduce heat and cook, stirring, until thickened. Remove from heat; stir in dill and lemon rind. Set aside.

TO PREPARE THE CASSEROLE:
Spread rice in 8x11-inch baking dish. Top with single layer of asparagus, crosswise. Drizzle with half of sauce. Arrange salmon fillets over asparagus; drizzle with remaining sauce.

Melt remaining 1 Tbsp. butter and toss with bread crumbs; sprinkle over top.

Bake in 375 degrees F oven for 30-35 minutes or until golden and bubbly.

Let stand for about 10 minutes before serving.

Servings: 4-6
Adapted from source: Foodland Ontario