Combine wine, lemon peel, lemon juice, snipped fresh or dried dillweed, olive oil, garlic, mustard, black pepper, and salt in a screw-top jar. Cover and shake to mix. (Shake the dressing again before using.)

Place salmon fillets in a shallow baking dish and pour half (about 2/3 cup) of the dressing over top. Cover and marinate in the refrigerator for 1 hour, turning once. Meanwhile, in a medium saucepan bring the 3-3/4 cups chicken broth to boiling. Stir in rice; cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork. Place in a large bowl.

Bring the 1/2 cup chicken broth to boiling in a large nonstick skillet over medium-high heat. Add peas, mushroom, and asparagus; return to boiling. Reduce heat and cook, covered, about 3 to 5 minutes or until vegetables are crisp-tender. Drain vegetables, if necessary. Add vegetables to rice in large bowl. Toss in the remaining dressing, green onion, and radish slices. Place salmon fillets and marinade in the skillet. Bring marinade to boiling. Reduce heat, cover, and simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until salmon flakes easily with a fork.

Divide rice-vegetable mixture among six serving plates and place a salmon fillet on top of each. Serve, garnished with fresh lemon wedges, dillweed sprigs, and cracked pepper, if desired. Makes 6 servings.