<http://schema.org/recipeInstructions>
" Place the 2 cups broth and the rice in a deep 2-quart microwave-safe casserole. Cover with lid or plastic wrap; poke 2 holes in wrap for  venting. Microwave on high 5 minutes. Reduce power to medium (50%) and  cook 15 minutes until rice is tender (rotating dish 1/2 turn once after 8  minutes if there&amp;#039;s no turntable). Stir in shredded zucchini, cover and  let stand while preparing salmon. Place salmon steaks in a glass  baking dish or pie plate without crowding. Add remaining 1/4 cup chicken  broth and sprinkle with salt and pepper. Cover with plastic wrap and poke 2 holes in wrap for venting. Microwave on high 7 to 8 minutes (rotating dish 1/2 turn after 4 minutes), until fish is almost opaque in center. Let stand 3 minutes until opaque all the way through. Meanwhile mix remaining ingredients in a small bowl. Remove skin and cut salmon steaks in half around bone. Place a half on each dinner plate. Serve with the rice and herbed mayonnaise."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a8946/salmon-herbed-mayonnaise-zucchini-rice-recipe-120245/>