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Salmon with Vegetable Pilaf

(11)
  0 reviews
  • 20 min prep time
  • total time
  • 13 ingredients
  • 2 servings
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Tasty salmon is sauced with a mustard cream.

Ingredients

Salmon

1
small carrot, thinly sliced (about 1/3 cup)
1 1/2
teaspoons chicken-flavor instant bouillon
1
teaspoon dried dill weed
1 1/2
cups water
1
cup uncooked instant brown rice
1
cup frozen french-style green beans
1
(8-oz.) salmon fillet (1/2 to 3/4 inch thick), halved
1/4
teaspoon lemon-pepper seasoning

Sauce

2
tablespoons light sour cream
1
tablespoon mayonnaise or salad dressing
1/2
teaspoon Dijon mustard
1/4
teaspoon dried dill weed
Fresh dill, if desired

Steps

  • 1 In large nonstick skillet, combine carrot, bouillon, 1 teaspoon dill and water. Bring to a boil. Reduce heat; cover and simmer 2 minutes.
  • 2 Uncover skillet; stir in rice and green beans. Top with salmon, skin side down. Sprinkle salmon only with lemon-pepper seasoning. Return to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and thickest part of fish flakes easily with fork.
  • 3 Meanwhile, in small bowl, combine all sauce ingredients; mix well.
  • 4 To serve, remove salmon from skillet; place on serving platter. Fluff rice mixture with fork before serving. Serve sauce with salmon. Garnish with fresh dill.
  • 1 In large nonstick skillet, combine carrot, bouillon, 1 teaspoon dill and water. Bring to a boil. Reduce heat; cover and simmer 2 minutes.
  • 2 Uncover skillet; stir in rice and green beans. Top with salmon, skin side down. Sprinkle salmon only with lemon-pepper seasoning. Return to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and thickest part of fish flakes easily with fork.
  • 3 Meanwhile, in small bowl, combine all sauce ingredients; mix well.
  • 4 To serve, remove salmon from skillet; place on serving platter. Fluff rice mixture with fork before serving. Serve sauce with salmon. Garnish with fresh dill.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 of Recipe
Calories
575
Calories from Fat
145
% Daily Value
Total Fat
16g
25%
Saturated Fat
4g
20%
Cholesterol
85mg
28%
Sodium
1180mg
49%
Total Carbohydrate
81g
27%
Dietary Fiber
8g
32%
Sugars
6g
6%
Protein
35g
35%
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
18%
18%
Exchanges:
4 1/2 Starch; 1 Vegetable; 2 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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