salmon with asparagus and rice is a refined yet simple dish that combines bold flavours with wholesome ingredients. The salmon, brushed with a tangy Dijon mustard glaze, delivers a balance of richness and zest. Paired with tender asparagus and a fluffy rice pilaf, it creates a light but filling meal that feels restaurant-quality while being easy to prepare at home.
Salmon with Asparagus and Rice:
This dish draws inspiration from French cuisine, where mustard has been a culinary staple for centuries. Over time, salmon became a modern favourite for those seeking both health and elegance in their meals. The pairing with asparagus and rice pilaf enhances the nutritional balance, offering lean protein, fiber, and essential vitamins in one complete plate.
History Asparagus and Rice:
Dijon mustard originated in Dijon, France, in the 1850s and quickly became known worldwide for its sharp yet smooth flavour. Salmon, long prized in European and North American kitchens, naturally pairs with mustard-based sauces. This combination evolved into a popular modern dish served in fine dining and home kitchens alike.
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Salmon with Asparagus and Rice
Ingredients
- 4 salmon fillets
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 bunch fresh asparagus, trimmed
- 1 cup long-grain rice
- 2 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Mix Dijon mustard, honey, garlic, olive oil, salt, and pepper. Brush over salmon.
- Place salmon on a baking sheet lined with parchment paper. Roast for 12–15 minutes until flaky.
- Toss asparagus with olive oil, salt, and pepper. Roast alongside salmon for 10 minutes.
- For rice pilaf, sauté onion in butter until soft. Add rice and toast for 2 minutes. Stir in broth, cover, and simmer 15 minutes until fluffy.
- Serve salmon with asparagus and a scoop of rice pilaf. Garnish with lemon.
Notes
- Choose wild-caught salmon for best flavour and nutrition.
- Honey balances the sharpness of Dijon mustard.
- Roasting asparagus keeps it crisp and vibrant.
- Pilaf can be made with basmati or jasmine rice.
- Fresh lemon enhances the overall dish.
Tips for Salmon with Asparagus and Rice:
- Don’t overcook salmon; it should flake easily.
- Add fresh herbs like dill or parsley for aroma.
- Substitute quinoa or couscous for rice pilaf if desired.
- Use low-sodium broth for a lighter rice pilaf.
- Marinate salmon for 15 minutes before baking for deeper flavour.
FAQs for Salmon with Asparagus and Rice:
Q:Can I grill the salmon instead of baking?
Yes, grilling works perfectly and adds smoky flavour.
Q:Can I use frozen salmon?
Yes, thaw it completely before cooking.
Q:What can I substitute for asparagus?
Broccoli or green beans make good alternatives.
Q:Can I make pilaf ahead of time?
Yes, reheat gently with a splash of broth.
Q:What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Chardonnay.
Conclusion
Dijon salmon with asparagus and rice pilaf is a flavourful, healthy, and elegant meal that’s easy to prepare. It blends classic French flavours with modern simplicity, making it perfect for both busy nights and special gatherings.