Time to make: 25 mins
Total cost: $15.60 / $3.90 per serve
(at time of publication
- oil spray
- 4 x 125g salmon steaks
- 4 teaspoons wholegrain mustard
- 1 lemon
- 3/4 cup long-grain rice
- 2 cups frozen corn and pea mix
- 300g (2 cups) frozen spinach
- 3/4 cup chopped dates
- 1/4 cup oil-free dressing
Step 1Line a grill pan with some tinfoil and spray with oil. Add salmon and spread each steak with some mustard. Squeeze over some lemon juice then allow to rest for 10 minutes. Heat grill to medium.
Step 2Cook rice in boiling water for 12-15 minutes. Place salmon under grill and cook for 12 minutes or until tender. Drain rice. Return to pan.
Step 3To make vegetable pilaf, cook corn, peas and spinach in microwave for 3 minutes or cook on stove top in boiling water for 5 minutes. Drain and add to rice. Cook for 3-4 minutes to cook through. Stir in dates and dressing.
Step 4Serve salmon with pilaf.
Make it gluten free: Use gluten-free pasta and check mustard and dressing are gluten free.
This recipe freezes well.