This flavorful skillet dinner combines the simplicity of a one-pan meal with the elegance of fresh fish. Tender salmon fillets are poached gently in a savory broth with carrots and bouillon, allowing the flavors to infuse perfectly. The dish is built on a bed of fluffy rice and crisp-tender green beans, creating a satisfying texture contrast. The real star is the cool, creamy sauce made from light sour cream, mayonnaise, Dijon mustard, and fresh dill, which adds a bright, zesty finish to every bite. It’s an excellent choice for a quick weeknight dinner or a light lunch that feels substantial yet healthy. The combination of earthy vegetables, flaky fish, and tangy dressing makes this a versatile dish that appeals to a wide range of tastes. Serve it family-style for a communal meal or plate it individually for a tidy presentation.
Fish Salad
Description
This flavorful skillet dinner combines the simplicity of a one-pan meal with the elegance of fresh fish. Tender salmon fillets are poached gently in a savory broth with carrots and bouillon, allowing the flavors to infuse perfectly. The dish is built on a bed of fluffy rice and crisp-tender green beans, creating a satisfying texture contrast. The real star is the cool, creamy sauce made from light sour cream, mayonnaise, Dijon mustard, and fresh dill, which adds a bright, zesty finish to every bite. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner or a light lunch that feels substantial yet healthy. The combination of earthy vegetables, flaky fish, and tangy dressing makes this a versatile dish that appeals to a wide range of tastes. Serve it family-style for a communal meal or plate it individually for a tidy presentation.Ingredients
Directions
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In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and dried dill weed until smooth. Set aside.
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In a large nonstick skillet, combine the sliced carrots, bouillon, and water. Bring the mixture to a boil over high heat.
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Stir in the uncooked rice and green beans. Reduce the heat to low, cover, and simmer for 2 minutes.
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Cut the salmon fillets into two serving-sized pieces.
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Place the salmon pieces directly on top of the rice and bean mixture, skin side down.
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Sprinkle the salmon generously with lemon-pepper seasoning.
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Increase heat slightly to return the liquid to a boil, then immediately reduce heat to medium-low.
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Cover the skillet and cook for 8 to 10 minutes, or until the liquid is absorbed, the rice is tender, and the fish flakes easily with a fork.
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Carefully remove the salmon from the skillet and place on a serving platter.
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Fluff the rice and vegetable mixture with a fork and spoon it onto the platter around the salmon.
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Serve the creamy dill sauce on the side or drizzled over the fish. Garnish with fresh dill if desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 56.7kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.3g7%
- Cholesterol 4.5mg2%
- Sodium 19.8mg1%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 1.4g6%
- Sugars 2.0g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The rice may absorb more sauce upon storage.
Substitutions: You can substitute the salmon with other firm white fish fillets like cod or halibut, but adjust cooking time as thinner fillets cook faster. Use low-sodium bouillon to control saltiness.
Tips: Ensure the skillet is large enough to hold the rice and vegetables in a single layer for even cooking. If using frozen green beans, add them directly to the skillet without thawing, but you may need to add an extra minute of cooking time.
