Salmon with Vegetable Pilaf

Tasty salmon is sauced with a mustard cream.

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Servings 2

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11 Ratings

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ingredients 13
Prep Time 20 min
Total Time 0 min

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

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Directions

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.