Salmon with Vegetable Pilaf

Tasty salmon is sauced with a mustard cream.

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  • prep time 20 min
  • total time
  • ingredients 13
  • servings 2
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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