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Honey-Mustard Salmon with Rice And Vegetables

Three things to know about this recipe: First, the sauce will look weird after cooking. But it blends together beautifully with a stir. Second, the rice may brown a little at the bottom, but it won’t burn if you follow the directions exactly as written. Third, all of this is super-tasty!


  • 1 cup long-grain basmati rice rinsed and drained
  • 1 cup diced onion
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 1/4 cups Water
  • 1 1/2 cups frozen peas and carrots
  • 2 tbsp Dijon mustard
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp honey
  • 2 garlic cloves minced
  • 1/2 tsp kosher salt
  • 1 lb frozen skinless salmon fillets


  1. 1. In the Instant Pot, combine the rice, onion, oil, salt, and water. Scatter the peas and carrots on the top. Do not stir.
  2. 2. In a small bowl, whisk together the mustard, soy sauce, honey, garlic, and salt. Place the fillets in a 6 × 3- or 7 × 2-inch round heatproof pan. Pour the sauce over the fillets.
  3. 3. Place a trivet in the pot. Set the pan on the trivet.
  4. 4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  5. 5. Open the lid and remove the pan. Using a fork or whisk, blend the sauce until smooth. Stir the rice mixture, divide among the four plates, and place the salmon on top.
  6. 6. Drizzle the salmon and rice with the sauce and serve.


Per Serving Calories: 410
Total Fat: 11g
Saturated Fat: 2g
Sodium: 1,100mg
Carbohydrates: 49g
Fiber: 4g
Sugars: 6g
Protein: 28g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

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