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Salmon with Vegetable Pilaf

Salmon with Vegetable Pilaf
  • Prep 20 min
  • Total 0 min
  • Ingredients 13
  • Servings 2
Tasty salmon is sauced with a mustard cream.
Updated March 4, 2005

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.

Nutrition Facts

Serving Size: 1/2 of Recipe
Calories
575
Calories from Fat
145
Total Fat
16g
25%
Saturated Fat
4g
20%
Cholesterol
85mg
28%
Sodium
1180mg
49%
Total Carbohydrate
81g
27%
Dietary Fiber
8g
32%
Sugars
6g
Protein
35g
% 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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