WW Points: 5
2 cups low sodium chicken broth
1/2 cup dry white wine
1/2 cucumber — peeled, seeded, and thinly sliced
1 teaspoon lemon zest
1 cup cooked wild rice
1/2 medium avocado — peeled and diced
2 tablespoons dill — chopped
1/4 teaspoon freshly ground pepper
3/4 pound salmon fillet — skinned and cut into 4 pieces
In a large skillet, bring the broth and wine to a boil. 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.
Per Serving: 235 Calories; 7g Fat (28.8% calories from fat); 25g Protein; 14g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 325mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.