Asparagus, Salmon & Rice Bake

Excerpt from "The IDEAL WAY to Cook: Food for Thought", by Addie Daabous.

You may prepare early in the day and refrigerate before baking.

INGREDIENTS:

1/4 cup butter

1 onion, chopped

2 cloves garlic, minced

3 tablespoons flour

1 1/2 cups milk

1/2 cup dry white wine or milk

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons fresh dill, chopped

2 teaspoons lemon rind, grated

2 cups brown rice, cooked

1 pound asparagus, trimmed and halved

4 salmon fillets, skinless (4-6 ounces each)

3/4 cup whole wheat breadcrumbs

PREPARATION:

In pan, melt 3 tablespoons butter. Add onions 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.

Spread rice in 8" x 11" dish. Top with single layer of asparagus crosswise. Drizzle with half of the sauce. Arrange salmon over asparagus; drizzle with remaining sauce.

Melt remaining 1 tablespoon butter and toss with breadcrumbs; sprinkle over top. Bake at 375 degrees for 30 - 35 minutes or until golden and bubbly. Let stand 10 minutes before serving.

Serves 4 - 6.

Photo: kimberlykv