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Mustard Salmon with Zucchini Accompanied by Basmati Rice

Name: Mustard Salmon with Zucchini Accompanied by Basmati Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 200 g salmon; 150 g basmati rice; 1 unit zucchini, sliced into 0.5–1 cm half moons; 2 tablespoons flour; 1 tablespoon butter; 30 ml olive oil; 320 ml water; 100 ml water; 4 g vegetable bouillon powder; 30 ml mustard; 0.5 unit lemon, cut into wedges; 125 g heavy cream; 2 g salt; 1 g pepper

Juicy salmon fillets with a creamy mustard and cream sauce, accompanied by sautéed zucchini and fluffy basmati rice. A quick and balanced recipe perfect for a family meal in under 35 minutes.

Servings: 2
Prep: 10 min
Cook: 25 min

Ingredients

200 g salmon
150 g basmati rice
1 unit zucchini, sliced into 0.5–1 cm half moons
2 tablespoons flour
1 tablespoon butter
30 ml olive oil
320 ml water
100 ml water
4 g vegetable bouillon powder
30 ml mustard
0.5 unit lemon, cut into wedges
125 g heavy cream
2 g salt
1 g pepper

Instructions

Rinse the basmati rice in a sieve under running water to remove the starch.
Place the rice and 320 ml of water for the rice in a saucepan. Bring to a boil, cover and cook over medium-low heat for 11–13 minutes, stirring occasionally. Turn off the heat and let stand covered.
Trim the ends of the zucchini and slice into 0.5–1 cm half moons. In a skillet, heat a drizzle of olive oil over medium heat, season with salt and pepper, and sauté for 6–7 minutes until tender. Set aside off the heat.
Cut the lemon into wedges. In the same skillet, pour in 100 ml of water for the sauce, the vegetable bouillon, the mustard and lemon juice to taste. Bring to a boil and let simmer over medium-high heat for 2 minutes, whisking until thickened.
Add half of the cream to the skillet and cook 2 more minutes until thickened. Season with salt and pepper and gently combine with the reserved salmon.
Sprinkle flour over the salmon fillets and season with salt and pepper. In another skillet, heat a drizzle of oil and the butter over medium-high heat. Cook the salmon for 2 minutes per side until golden and remove to the interior.
Serve the basmati rice on one side of the plate, place the salmon on the other side and accompany with the sautéed zucchini. Top the salmon with the creamy mustard sauce.

Nutrition (per serving)

Calories: 753 kcal
Protein: 27 g
Carbohydrates: 34 g
Fat: 56 g
Fiber: 3 g