Prepare rice according to package instructions, adding dried fruit halfway through the cooking time. Remove rice from heat. Stir in fruit mixture and nuts. Transfer rice to serving bowl.
Meanwhile, in a small bowl, mix tartar sauce, sour cream, lime juice, mustard, and chives. Cover chive sauce and refrigerate.
Preheat broiler. Divide salmon slices between 2 broiler-proof glass or ceramic plates, covering half of each of the plates. Place plates under broiler and cook until salmon is pale pink and flaky, watching salmon carefully so it does not overcook, about 1 minute. Using potholders, carefully remove hot plates. Spoon chive sauce on top of salmon and serve with rice. Garnish with fresh dill.
Recipe courtesy of Sandra Lee