A delicious meal with lots of flavour, light yet wholesome. I love mustard and I was worried it might overpower the salmon but my fears did not become a reality.
Recipe: (serves 2)
1. 1 boneless salmon fillets, skin on
2. 2 tbsp dijon mustard
3. 1 white onion, finely sliced
4. 1 clove of garlic, crushed
5. 6 pieces of long stem broccoli, boiled
6. 120g cooked brown rice
7. A few sprays of FryLight
Preheat the oven at 180′c.
Put the rice on first as brown rice can take a while to cook. Then, begin my topping the salmon with 1 teaspoon of dijon mustard per salmon fillet. If you have small fillets, may be use a little less mustard, just ensure that there is a thin layer on the top. Spray the frying pan with a little FryLight and then, skin side down put the salmon fillets in the pan. Top the salmon with some of the onion and garlic, just enough so it is scattered on top. Allow the salmon to cook in the frying pan for about 7 minutes, add a tiny drizzle of oil if you think the skin is catching. Transfer the salmon into the oven for another 10-15 minutes, depending on how rare you like it.
The broccoli should take around 6 minutes to cook so factor this in too! Whilst the broccoli and rice is cooking, fry off the remaining garlic and onion in FryLight and put to one side until the rice is finished. As soon as it is finished, drain the rice and add to the frying pan to bring the all these bits and bobs together. If you use the same pan that was used for the salmon there should be enough FryLight/oil to prevent the rice from sticking but keep stirring it or add some more FryLight if you feel it’s catching.
I loved this meal, just the right amount of comfort in the rice. I love long stem broccoli because the stems are so much sweeter than normal broccoli and it works really well with the strong dijon mustard flavour!