Honey-Mustard Salmon with Rice And Vegetables

This fantastic recipe is a perfect healthy weekday meal, but the best part? It all comes together in less than 30 minutes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Passive Time: 10 minutes

Serves: 4

By: Urvashi Pitre

Ingredients

1 cup long-grain basmati rice rinsed and drained

1 cup diced onion

1 tablespoon vegetable oil

1 teaspoon kosher salt

1-1/4 cups water

1-1/2 cups frozen peas and carrots

2 tablespoons Dijon mustard

1 tablespoon reduced-sodium soy sauce

1 tablespoon honey

2 garlic cloves minced

1/2 teaspoon kosher salt

1 pound frozen skinless salmon fillets

Directions

In the Instant Pot, combine the rice, onion, oil, salt, and water. Scatter the peas and carrots on the top. Do not stir.
In a small bowl, whisk together the mustard, soy sauce, honey, garlic, and salt. Place the fillets in a 6" x 3" or 7" x 2" round heatproof pan. Pour the sauce over the fillets.
Place a trivet in the pot. Set the pan on the trivet.
Secure the lid on the pot. Close the pressure-release valve. Select Manual/Pressure Cook and set the pot at High pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
Open the lid and remove the pan. Using a fork or whisk, blend the sauce until smooth. Stir the rice mixture, divide among the four plates, and place the salmon on top.
Drizzle the salmon and rice with the sauce and serve

Recipe Notes