Dive into this delightful dish featuring succulent salmon coated in a sweet and tangy honey mustard glaze. Paired with aromatic dill rice and a creamy dollop of Everything Bagel cream cheese, this meal is not only irresistible but also packed with 40g of protein per serving!
In a small bowl, combine the Dijon mustard and honey. Season with salt and black pepper. Coat the salmon fillets all over with this mixture and set aside to marinate.
Thinly slice the cucumber and red onion. Place them in a bowl with the white wine vinegar, caster sugar, and a pinch of salt. Scrunch the ingredients together with your hands and set aside to pickle lightly.
Rinse the jasmine rice thoroughly. Tip the rinsed rice into a saucepan with 300ml of cold water. Bring to a boil, then cover the saucepan and reduce the heat to low. Simmer for 10 minutes. Remove from the heat and leave to steam, with the lid on, for another 5 minutes. While the rice is steaming, chop the fresh dill and zest the lemon. Once the rice is cooked, stir in the chopped dill, then season with salt and black pepper and fluff it up with a fork.
In a separate bowl, mix the cream cheese with the Everything Bagel seasoning, lemon zest, and a pinch of black pepper. Add a splash of water to loosen the mixture to a creamy consistency and set aside.
Place the skinless salmon fillets into an air fryer. Air fry at 2000C for 8-10 minutes, until the salmon is caramelised and cooked through. Alternatively, if you do not have an air fryer, roast the salmon in an oven preheated to 2000C (fan) for 12-15 minutes until caramelised and just cooked through.
Divide the dill rice between two bowls. Pile the pickled cucumber and red onion salad next to the rice and nestle in the cooked salmon. Add a generous dollop of the Everything Bagel cream cheese. Scatter over a little more Everything Bagel seasoning and a few fresh dill fronds. Serve with a lemon wedge for squeezing over.
For an extra burst of flavour, try adding a pinch of red pepper flakes to the honey mustard marinade.
If you don't have fresh dill, you can use 1 teaspoon of dried dill, but add it to the rice during the last few minutes of cooking to rehydrate.
To ensure your salmon is perfectly cooked and flaky, use an instant-read thermometer. The internal temperature should reach 630C (1450F).