Pan-Seared Salmon Fillets

Ingredients

• 125 g long grain rice (pre-cooked pouch, 8–10 minutes cooking time)
• Salt
• 1 Shallot
• 0.5 tbsp butter
• 1 tsp Honey
• 300 ml classic vegetable broth
• 360 g salmon fillet (2 fillets)
• 1 tsp Rapeseed oil
• Pepper
• 1 tbsp medium‑sharp mustard
• 1 tbsp grainy mustard
• 100 ml cooking cream
• 0.5 bunch dill
• 100 g beetroot (e.g., canned balls; drained weight)

Instructions

1. 1.

   Cook rice in boiling salted water according to package instructions.

2. 2.

   Meanwhile, peel and finely dice the shallot. Heat butter in a pot and sauté the shallot cubes until translucent.

3. 3.

   Coat the shallot cubes with honey and lightly caramelize for 1 minute while stirring. Add broth, bring to a boil, then simmer for 5 minutes.

4. 4.

   In the meantime, rinse salmon fillets, pat dry with paper towels, and brush with a little oil. Season with salt and pepper. Heat a non‑stick pan. Cook the salmon fillets over medium heat for about 3 minutes on each side.

5. 5.

   Add both mustards and cream to the sauce and season with salt and pepper.

6. 6.

   Wash dill, shake dry, pluck off stems, finely chop, and stir into the sauce. Dice beetroot as desired.

7. 7.

   Drain the rice pouch, open it, and divide the rice onto two plates. Arrange salmon fillets with mustard‑cream sauce and beetroot on top.