Salmon and Lemon Rice Salad

Dill Sauce

• 6 oz sour cream
• 1 oz freshly squeezed lemon juice
• 1 tbsp fresh dill, leaves only
• 1 tsp capers
• ¼ tsp salt

Rice and Salmon

• 2 garlic cloves
• 1 ½ tsp salt, divided
• 1 tsp peppercorns
• 2 lemons, thin peel only, no pith
• 2 oz green onions, trimmed and cut into pieces (2 in.)
• 1 oz parsley, leaves and tender stems
• 2 oz lemon juice, divided
• ½ tsp ground turmeric
• 9 oz long-grain white rice
• 42 oz water
• 9 oz asparagus, cut into pieces (1 in.)
• 1 lemon, sliced (¼ in.)
• 24 oz salmon fillets
• 1 tbsp fresh dill, leaves only