Mustard salmon with vegetable pilaf
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Time to make:
$6.80 per serve
(at time of publication)
Full ingredients list:
- 4 x 150g salmon steaks
- 1 tablespoon wholegrain mustard
- 1 lemon, juiced, zested
- 3/4 cup long-grain rice
- 2 cups frozen corn and pea mix
- 300g (2 cups) frozen spinach
- 3/4 cup chopped dates
Nutritional information (per serve)
Instructions and steps:
Step 1 Line a grill pan with some tinfoil and spray with oil. Place salmon onto foil and spread each piece with some mustard. Squeeze over some lemon juice and zest then allow to rest for 10 minutes. Heat grill to medium.
Step 2 Meanwhile, cook rice in boiling water for 12–15 minutes. Place salmon under grill and cook for 12 minutes, or until cooked to your liking. Drain rice. Return to pan.
Step 3 To make vegetable pilaf, cook corn, peas and spinach in microwave for 3 minutes or cook on stovetop in boiling water for 5 minutes. Drain and add to rice. Cook over very low heat for 3–4 minutes to heat through. Stir in dates, before serving salmon with pilaf.
Replace dates with mushrooms, and mustard with a honey-soy marinade.
About this recipe
First published: July 2012