Seared Dijon Salmon with Peppered Lemon Rice

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Josh made this for me months ago! We wanted to post it for a while now, but we kept forgetting to take a picture of it to post, so finally. We're working on a way to make it prettier, and I was thinking a teriyaki sauce drizzled on top might be yummy, but I'd have to experiment. Anyways, it's easy and yummy, as long as you like salmon.

Seared Dijon Salmon with Peppered Lemon Rice - created by Joshua Jewett Bigger

2 Salmon Fillets
1 T. Butter
Dijon Mustard
Garlic cloves, minced (as much as your heart desires; we love garlic)
1 c. Rice
1 t. Basil
1 t. Thyme
1 c. Water
1 c. Chicken Broth
Lemon Juice
Pepper

First cook your rice with the water, chicken broth, basil, and thyme.
While the rice is cooking, prepare the salmon by spreading Dijon on top of the fillets, and sprinkle with s&p if desire. Melt the butter in a pan on medium, add the garlic, cook for about 1 minute, then add your salmon. Depending on how big your fillets are, it should really only take 5 minutes or so, remove from heat.
Once your rice is cooked, add the salmon to the rice and mix, causing the salmon to break up in to pieces, but not too much!
Add lemon juice and cracked pepper to taste.
Then form into a round mold and voila!
I think it would be nice to top it with a few fresh basil leaves if you have any. I'll get back to you on that teriyaki sauce!

Bon Appetite!

Comments

  1. jeff and alli4/25/2010

    We gave this a whirl, with a couple changes. We tried it with canned salmon (because Jeff bought it and I had no idea what to do with it)and we poured teriyaki sauce on top and liked it. It is probably even better with fresh salmon but if you have canned salmon, this is a good way to use it. :)

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