Salmon chops with mustard cream

Name: Salmon chops with mustard cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Long grain & wild rice mixture; 7-10 Tbsp salt, some sugar, pepper; 1 kg white asparagus; 1 untreated lemon; 4 (200 g each) Salmon chops; 1 medium onion; 1 TABLESPOON butter/margarine; 100 g Whipped cream; 2 TEASPOONS coarse Dijon mustard; 2-3 TABLESPOONS sauce thickener

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Long grain & wild rice mixture
7-10 Tbsp salt, some sugar, pepper
1 kg white asparagus
1 untreated lemon
4 (200 g each) Salmon chops
1 medium onion
1 TABLESPOON butter/margarine
100 g Whipped cream
2 TEASPOONS coarse Dijon mustard
2-3 TABLESPOONS sauce thickener

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Then drain
2
Peel and wash the asparagus, cut off the woody ends. Cook the asparagus in boiling, slightly salted water with sugar for 15-20 minutes
3
Wash the lemon and cut into slices. Bring to the boil with about 1/4 l lightly salted water. Wash the salmon and let it simmer for about 8 minutes
4
Lift out the asparagus, measure 1/4 l stock. Peel and chop the onion. Steam in hot fat until transparent. Add stock and cream, bring to the boil. Simmer for about 5 minutes. Season with salt, pepper and mustard. Add sauce thickener, bring to the boil. Serve everything
5
Drink: white wine spritzer