Sautéed Norwegian Salmon with Mustard Crust, Jasmine Rice Recipe
Indulge in our perfectly sautéed Norwegian salmon, topped with a zesty mustard crust, served alongside fragrant jasmine rice for a delightful balance of flavors.
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Ingredients
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Ingredients
Method
Instructions
Prepare the rice
In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the salmon
Preheat your oven to 400°F (200°C). In a bowl, mix the Dijon mustard, salt, and black pepper. Brush the mixture evenly over the top of each salmon fillet.
Crust the salmon
In a separate bowl, combine the panko breadcrumbs and chopped parsley. Press the breadcrumb mixture onto the mustard-coated side of each salmon fillet.
Sauté the salmon
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully add the salmon fillets, crust side down. Sauté for about 3-4 minutes until golden brown.
Serve
Fluff the jasmine rice with a fork and serve alongside the sautéed salmon. Garnish with lemon wedges.
