Pour chicken broth into a large measuring cup. Add enough water to measure 3 cups (750 mL). Pour into a large saucepan. Add wine. Mince garlic and finely chop onion. Stir in with rice and oregano. Bring to a boil over high heat, stirring often. Then reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Do not stir.
Meanwhile, measure peas and Parmesan. Coarsely chop dill. Drain salmon. Discard skin and bones. When rice is tender, turn off heat. Leave pan on burner. Stir in peas, Parmesan, dill and sour cream. Crumble in salmon. Stir gently. Taste and add more cheese, if needed.
Nutrition (per serving)
This satisfying lower-fat dish gets its soothing flavour from pantry staples.