Spice Rubbed Salmon Stuffed Zucchini With Sultana and Pecan Rice and a Dill Butter Sauce - I Feel Li

Ingredients

• 1 ½ lb. Atlantic salmon, skinned and cut into ½ inch chunks
• 1 very large zucchini quartered, seeds scraped out, dusted with salt and pepper, and rubbed with a bit of oil
• ¼ t each white pepper, ginger powder, coriander powder, ground cumin, ground cinnamon
• ½ t each paprika, sea salt
• 1 T finely chopped Italian flat leaf parsley
• Zest of 1 lemon
• Sprig of rosemary (optional)
• 3 T light oil, divided
• Lemon slices
• 1 C jasmine rice + 2 C light chicken stock
• ¼ C sultanas (golden raisins)
• 1/8 C chopped pecans
• 1/3 C white wine
• Juice from half a lemon (1 ½ T juice)
• 1 t chopped shallot
• 4 T salted butter
• 1 tsp dill