Salmon Filet with Creamy Dijon Sauce

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine 160g jasmine rice with 320ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed. Remove from heat and let rest, covered, for 5 minutes.

2. 2

   While the rice cooks, season the 600g salmon filets with 2g salt, 2g black pepper, 2g rosemary, and 2g thyme.

3. 3

   Heat a non-stick skillet over medium-high heat. Add 10g butter and sear the salmon filets, skin-side down, for 3-4 minutes. Flip and cook for another 2-3 minutes, or until cooked to your liking. Remove salmon from the pan and set aside.

4. 4

   In the same skillet, add the remaining 10g butter. Add 120g finely chopped onion and 8g minced garlic. Sauté for 2-3 minutes until softened and fragrant.

5. 5

   Lower the heat to medium. Stir in 30g Dijon mustard and cook for 1 minute. Pour in 100ml heavy cream, stirring constantly. Simmer for 2-3 minutes until the sauce thickens slightly. Season with a pinch of salt and black pepper to taste.

6. 6

   While the sauce simmers, bring a pot of salted water to a boil. Add 200g broccolini and blanch for 2-3 minutes until bright green and just tender. Drain and set aside.

7. 7

   To serve, fluff the jasmine rice and divide among four plates. Top each portion with a salmon filet. Spoon the creamy Dijon sauce over the salmon. Arrange the broccolini on the side. Serve immediately and enjoy!