Honey-Mustard Salmon with Rice And Vegetables
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!
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
15minutes 10minutes
Ingredients
  • 1cup long-grain basmati ricerinsed and drained
  • 1cup diced onion
  • 1tbsp vegetable oil
  • 1tsp kosher salt
  • 1 1/4cups Water
  • 1 1/2cups frozen peas and carrots
  • 2tbsp Dijon mustard
  • 1tbsp reduced-sodium soy sauce
  • 1tbsp honey
  • 2 garlic clovesminced
  • 1/2tsp kosher salt
  • 1lb frozen skinless salmon fillets
Instructions
  1. 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. 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. 3. Place a trivet in the pot. Set the pan on the trivet.
  4. 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. 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. 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