Classic Pot Roast
Honey-Mustard Salmon with Rice And Vegetables
| By : |
Three things to know about this recipe: First, the sauce will look weird after cooking. But it blends together beautifully with a stir. Second, the rice may brown a little at the bottom, but it won’t burn if you follow the directions exactly as written. Third, all of this is super-tasty!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup long-grain basmati rice rinsed and drained
- 1 cup diced onion
- 1 tbsp vegetable oil
- 1 tsp kosher salt
- 1 1/4 cups Water
- 1 1/2 cups frozen peas and carrots
- 2 tbsp Dijon mustard
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp honey
- 2 garlic cloves minced
- 1/2 tsp kosher salt
- 1 lb frozen skinless salmon fillets
Ingredients
|
Instructions
- 1. In the Instant Pot, combine the rice, onion, oil, salt, and water. Scatter the peas and carrots on the top. Do not stir.
- 2. In a small bowl, whisk together the mustard, soy sauce, honey, garlic, and salt. Place the fillets in a
6 × 3- or 7 × 2-inch round heatproof pan. Pour the sauce over the fillets. - 3. Place a trivet in the pot. Set the pan on the trivet.
- 4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- 5. Open the lid and remove the pan. Using a fork or whisk, blend the sauce until smooth. Stir the rice mixture, divide among the four plates, and place the salmon on top.
- 6. Drizzle the salmon and rice with the sauce and serve.
Recipe Notes
Per Serving Calories: 410
Total Fat: 11g
Saturated Fat: 2g
Sodium: 1,100mg
Carbohydrates: 49g
Fiber: 4g
Sugars: 6g
Protein: 28g
All Cook Books by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!