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Salmon with Vegetable Pilaf

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Pillsbury Kitchens
Updated Mar 4, 2005
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Tasty salmon is sauced with a mustard cream.

Salmon with Vegetable Pilaf

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 13
  • Servings 2
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Ingredients

Salmon

  • 1 small carrot, thinly sliced (about 1/3 cup)
  • 1 1/2 teaspoons chicken-flavor instant bouillon
  • 1 teaspoon dried dill weed
  • 1 1/2 cups water
  • 1 cup uncooked instant brown rice
  • 1 cup frozen french-style green beans
  • 1 (8-oz.) salmon fillet (1/2 to 3/4 inch thick), halved
  • 1/4 teaspoon lemon-pepper seasoning

Sauce

  • 2 tablespoons light sour cream
  • 1 tablespoon mayonnaise or salad dressing
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon dried dill weed
  • Fresh dill, if desired

Instructions

  • Step 
    1
    In large nonstick skillet, combine carrot, bouillon, 1 teaspoon dill and water. Bring to a boil. Reduce heat; cover and simmer 2 minutes.
  • Step 
    2
    Uncover skillet; stir in rice and green beans. Top with salmon, skin side down. Sprinkle salmon only with lemon-pepper seasoning. Return to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and thickest part of fish flakes easily with fork.
  • Step 
    3
    Meanwhile, in small bowl, combine all sauce ingredients; mix well.
  • Step 
    4
    To serve, remove salmon from skillet; place on serving platter. Fluff rice mixture with fork before serving. Serve sauce with salmon. Garnish with fresh dill.

Nutrition

575 Calories
16g Total Fat
35g Protein
81g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1/2 of Recipe
Calories
575
Calories from Fat
145
Total Fat
16g
25%
Saturated Fat
4g
20%
Cholesterol
85mg
28%
Sodium
1180mg
49%
Total Carbohydrate
81g
27%
Dietary Fiber
8g
32%
Sugars
6g
Protein
35g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
18%
18%
Exchanges:
4 1/2 Starch; 1 Vegetable; 2 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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