Sure, anyone can prepare an impressive meal when you have expensive ingredients, tons of time and endless energy to spare. But what if you're a kitchen newbie or trying to get dinner together with no time to waste? This is the meal for you and whomever you're aiming to win over.
Mustard-Crusted Salmon with Dill Rice and Tomatoes. Now we're cookin'.
It starts with a big 'ol slab of fresh, pretty salmon.
Women like salmon. Men like salmon. Fancy types like salmon.
It's the elegant and approachable fish of the sea. And it's pink.
Then we make what just might be the easiest sauce/marinade/crust ever.
Two mustards meet olive oil, herbs and lemon zest. The flavor is mind-blowingingly good.
Followed by some easy prep for the dill rice and tomato garnish.
Note the candle, flowers and probiotic drink. Kitchen-turned-zen haven.
Gawwwgeous, dahling. Let them think you slaved for hours.
Mustard-Crusted Salmon with Dill Rice and Tomatoes
4-6 portions of salmon filet (about 1.5 pounds)2 cloves garlic, minced
2 Tbs dijon mustard
2 Tbs whole grain mustard
1 tsp. Herbes du Provence
1 Tbs white wine
1 Tbs olive oil
1 lemon, zestedsalt and pepper to taste
1 1/2 cups white jasmine rice
1/4 cup chopped dill
1/2 cup cherry tomatoes, halved
Olive oil, salt and pepper
1. Preheat the broiler. Combine the garlic, mustards, herbs, wine, zest and oil in a bowl and mix until well combined. Set aside.
2. Arrange salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for two minutes and then spoon the mustard sauce over the salmon. Continue cooking until the fish is done and the mustard sauce begins to brown, about 5 minutes longer.
3. Meanwhile, cook the rice according to the package instructions (one part rice to two parts water) and season well. Once the rice is tender, remove from the heat and stir in the chopped dill. Lightly dress the tomato halves with olive oil, salt and pepper. Everything on the plate should be tasty!
4. Serve salmon over the rice and garnish with tomatoes and extra dill.