Sticky salmon, sharp pickled salad, punchy dill rice and a creamy dollop of Everything Bagel cream cheese. Plus 40g of protein per serving? This is a midweek dinner done right.
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Serves
2
Dijon Mustard
Honey
Skinless Salmon Fillet
Cucumber
Red Onion
White Wine Vinegar
Caster Sugar
Jasmine Rice
Lemon
Fresh Dill
Cream Cheese
Everything Bagel Seasoning
Serves
2
Dijon Mustard
Honey
Skinless Salmon Fillet
Cucumber
Red Onion
White Wine Vinegar
Caster Sugar
Jasmine Rice
Lemon
Fresh Dill
Cream Cheese
Everything Bagel Seasoning
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Step 1.
Mix the mustard and honey in a bowl. Season, then coat the salmon all over. Leave to marinate while you crack on.
Step 2.
Thinly slice the cucumber and red onion, then chuck into a bowl with the vinegar, sugar and a pinch of salt. Scrunch together and set aside to lightly pickle. Chop the dill and zest the lemon, set aside.
Step 3.
Rinse the rice, then tip it into a saucepan with double the amount of cold water. Bring to the boil, cover, then turn the heat right down and simmer for 10 mins. Take off the heat and leave to steam, lid on, for another 5 mins. Once cooked stir through the chopped dill, then season and fluff it all up.
Step 4.
Mix the cream cheese with everything seasoning, the lemon zest and a pinch of black pepper. Add a splash of water to loosen and set aside.
Step 5.
Pop the skinless salmon into the air fryer. Air fry at 200°C for 8-10 mins until caramelised and cooked through.
If you don't have an airfryer roast in the oven at 200°C fan for 12–15 mins until caramelised and just cooked through.
Step 6.
Divide the rice between bowls, then pile on the pickled salad and nestle in the salmon. Add a generous dollop of the everything bagel cream cheese, then scatter over more everything seasoning and a few fronds of fresh dill. Serve with a lemon wedge for squeezing. Done.
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