← All recipes

🍽️ Crispy Salmon with Mustard Cream Sauce and Rice

682 kcal · 30 min · 4 servings

Ingredients

• 125 g long-grain rice (cooking bag, 8–10 minutes cooking time)
• salt
• 1 shallot
• 0.5 tbsp butter
• 1 tsp honey
• 300 ml classic vegetable broth
• 360 g salmon fillet (2 salmon fillets)
• 1 tsp rapeseed oil
• pepper
• 1 tbsp medium-hot mustard
• 1 tbsp grainy mustard
• 100 ml cooking cream
• 0.5 bunch dill
• 100 g beetroot (e.g. balls from the jar; drained weight

Instructions

1. 1. Put the rice in a pot with boiling salted water and cook it according to the package instructions.
2. 2. Peel the shallot and cut it into fine cubes.
3. 3. Heat the butter in a pot and sauté the shallot cubes until translucent.
4. 4. Add the honey to the shallots and caramelize them while stirring for one minute.
5. 5. Add the broth, bring the mixture to a boil, and let it simmer for five minutes.
6. 6. Wash the salmon fillets and pat them dry with kitchen paper.
7. 7. Brush the fillets with a little oil, then salt and pepper them.
8. 8. Heat a non-stick pan and fry the salmon over medium heat for about three minutes per side.
9. 9. Add both types of mustard and the cream to the sauce, then season with salt and pepper to taste.
10. 10. Wash the dill, shake off excess water, and pick off the leaves.
11. 11. Finely chop the dill and stir it into the sauce.
12. 12. Cut the beetroot into cubes as desired.
13. 13. Drain the rice pouch and open it.
14. 14. Divide the rice onto two plates.
15. 15. Arrange the salmon fillets, mustard cream sauce, and beetroot on top of the rice.

Nutrition per serving

• kcal: 682
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 59 g