Ingredients
Equipment
Method
- Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice with 400 ml of water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, or until water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
- In a mixing bowl, whisk together honey and Dijon mustard until well combined. Season with salt and black pepper to taste.
- Heat the non-stick frying pan over medium heat. Add the salmon fillets skin-side down. Cook for 4-5 minutes until golden brown, then flip and brush with the honey mustard glaze. Cook for another 3-4 minutes, or until the salmon flakes easily with a fork.
- In the same frying pan, briefly warm the corn tortillas for about 30 seconds on each side, until pliable.
- On each plate, create a bed of rice, top with honey mustard salmon, and arrange sliced avocado and cucumber around it. Garnish with freshly chopped parsley and serve with a lime wedge on the side.
Nutrition
Notes
Get creative with your Honey Mustard Salmon Tortillas Rice Plate! Feel free to replace the salmon with another protein such as chicken or tofu. If you can't find corn tortillas, gluten-free wraps work just as well. This dish is perfect for meal prep; just store the components separately in the fridge and reheat when ready to enjoy. Experiment with your favorite veggies, or spice it up with your preferred hot sauce for a kick. Enjoy the freshness and enjoy your cooking adventure!