Salmon with Sweet Pea Cream

4 green onions, thinly sliced
3 garlic cloves, minced
2 cups shelled green peas
1 cup chicken broth
1/2 tsp. salt
1/4 cup half-and-half
1 tbsp. chopped fresh dill
4 (6oz. each) salmon fillets, skinned
1/4 tsp. white pepper
2 cups hot cooked long-grain white rice

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
Add onions to pan; cook for 1 minute, stirring frequently. Add garlic to
pan; cook 30 seconds. Add green peas to pan; cook 1 minute, stirring
frequently. Add broth and 1/4 tsp. salt, and bring to a simmer. Cook 4 minutes
or until peas are tender.

Transfer pea mixture to a food processor, and process 2 minutes or until
smooth. Strain the mixture through a sieve over a bowl, reserving liquid;
discard solids. Stir in half-and-half and chopped dill. Cover and keep warm.

Wipe pan clean with paper towels. Place pan over medium-high heat. Sprinkle
salmon fillets evenly with remaining salt and pepper. Coat pan with cooking
spray. Add fish to pan; cook 2 1/2 minutes. Carefully turn fish over; cook
5 minutes or until fish flakes easily when tested with a fork or until
desired degree of doneness. Serve with pea mixture and rice.

4 servings