• Place the salmon skin side down on paper towels to dry. Set aside.

For the Rice Medley

• Follow the liquid amount and cooking time on the rice package. Use the chicken broth for the liquid.
• Mix the rice, broth and butter in a small sauce pan. Cook according to directions on the rice package. Season with salt and pepper to taste.

For the Mixed Vegetables (while the rice is cooking)

• Cut the squashes in quarters lengthwise then slice into ¼ inch slices. Slice the mushrooms. Peel the garlic clove (leave it whole). Peel the carrot and slice thin (if it's more then about ½ inch in diameter cut it in half and then slice). Cut the cherry tomatoes in half.
• Melt the butter in a frying pan. Add the garlic cook for a couple minutes. Add the rest of the vegetables except the tomatoes. Cook until crisp tender, stirring occasionally. Remove from the heat and stir in the tomatoes. Remove the garlic clove and reserve for the sauce.

For the Crispy Skin Salmon (after you start the veggies)

• Season both sides of the salmon generously with salt and pepper.
• Preheat a frying pan over high heat until hot. Add the butter and oil.
• Place the salmon skin side down in the pan (if it doesn't sizzle when it touches the pan wait a little longer to put it in). Reduce heat to medium press down on the fillets for about 30 seconds with a spatula to make sure they crisp evenly. Cook for about 4 minutes or until the bottoms are crispy. Flip over and finish cooking which should only be a minute or two. You can check with a meat thermometer, it should be between 130-140° F. Remove to paper towels to absorb the excess oil.

For the Creamy Dill Sauce

• Mix all ingredients in a small bowl (press the garlic through a garlic press).

To Plate

• Divide the rice between two plates placing in a mound off center of the plate.
• Spoon the vegetables around the rice so you have a half circle of veggies.
• Place a salmon fillet skin side up with the top end up on the rice and the bottom sitting on the plate in the spot with no vegetables.
• Spoon the sauce over the corner of the salmon and down onto the plate.

  Place a small spoonful of drained capers right on the corner of the salmon so some of them spill off, (on top of the sauce). Place a very small sprig of parsley on the salmon somewhere around the center.