For Piquant sauce- Combine first 7 ingredients in small bowl and set aside.
For salmon- Cut into 4 pieces, removing bones. In a large frying pan, bring 3 cups water to boil. Add lemon slices and chicken bouillon. Cover and simmer for 5 minutes. Add salmon and heat to boiling. Reduce heat to low, cover and simmer 8-10 minutes, until flakes easily.
For veggies- Heat water and bouillon to boiling. Add carrots, reduce heat to low. Cover and simmer 2 minutes. Add Zucchini, heat to boiling, cover and simmer 2 minutes longer or until veggies ar tender-crisp. Drain.
Arrange salmon, steamed rice and vegetables on a warm platter. Garnish with dill.
Originally Submitted
6/27/2009
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