Mustard salmon with vegetable pilaf
Nutrition Info.(per serve)
- oil spray
- 4 x 125g salmon steaks
- 4 teaspoons wholegrain mustard
- 1 lemon
- 3/4 cup long-grain rice
- 2 cups frozen corn and pea mix
- 300g (2 cups) frozen spinach
- 3/4 cup chopped dates
- 1/4 cup oil-free dressing
Total fat 18g
Saturated fat 5g
Dietary fibre 6g
1 Line a grill pan with some tinfoil and spray with oil. Add salmon and spread each steak with some mustard. Squeeze over some lemon juice then allow to rest for 10 minutes. Heat grill to medium.
2 Cook rice in boiling water for 12-15 minutes. Place salmon under grill and cook for 12 minutes or until tender. Drain rice. Return to pan.
3 To make vegetable pilaf, cook corn, peas and spinach in microwave for 3 minutes or cook on stove top in boiling water for 5 minutes. Drain and add to rice. Cook for 3-4 minutes to cook through. Stir in dates and dressing.
4 Serve salmon with pilaf.
Make it gluten free: Use gluten-free pasta and check mustard and dressing are gluten free.
This recipe freezes well.