Seared Salmon With Lemon-Dijon Sauce Recipe

Name: Seared Salmon with Lemon-Dijon Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 kg Bell Peppers; 200 ml Ghee; 200 g Dahi; 2 pcs Zucchini; 100 g Red Chili Powder; 250 ml Lemon Juice Concentrate; 1 kg Basmati Rice; - Malai Paneer; 250 ml Olive Oil; 20 g Turmeric Powder; 50 g Asafoetida Powder; 100 g Coriander Leaves; 370 G Freshos Dijon Mustard; 100 g Salt; 100 g Jeera

Indian cuisine · 400 calories

Seared Salmon with Lemon-Dijon Sauce recipe

About this recipe

This vegetarian take on the classic Seared Salmon with Lemon-Dijon Sauce brings an Indian twist to your dinner table. Instead of salmon, we use hearty paneer steaks, marinated in a zesty lemon and mustard blend, and pan-seared to perfection. The sauce is a tangy and creamy mixture of yogurt, mustard, and spices, served alongside a bed of fragrant spiced basmati rice and a side of sautéed vegetables. Perfect for a united family dinner, this dish combines wholesome ingredients with bold flavors, making it a satisfying and nutritious meal that’s sure to please everyone.

Ingredients

1 kg Bell Peppers
200 ml Ghee
200 g Dahi
2 pcs Zucchini
100 g Red Chili Powder
250 ml Lemon Juice Concentrate
1 kg Basmati Rice
- Malai Paneer
250 ml Olive Oil
20 g Turmeric Powder
50 g Asafoetida Powder
100 g Coriander Leaves
370 G Freshos Dijon Mustard
100 g Salt
100 g Jeera

Instructions

1. In a small bowl, mix the yogurt, Dijon mustard, lemon juice, turmeric powder, red chili powder, and a pinch of salt to create the marinade. Coat the paneer slices in this mixture and let them marinate for 15 minutes.
2. Rinse the basmati rice thoroughly and cook it in a pot with 1/4 tsp salt until tender. Fluff with a fork and set aside.
3. Heat 1 tbsp ghee in a pan and add cumin seeds and asafoetida. Once aromatic, transfer the cooked rice to the pan and stir to coat it in the spices. Set aside and keep warm.
4. Heat 1 tbsp oil in a large skillet over medium heat. Add the marinated paneer slices and sear for 2-3 minutes on each side until golden brown. Remove and keep warm.
5. In the same skillet, add another 1 tbsp oil and sauté the bell peppers and zucchini with a pinch of salt until tender but still crisp, about 4-5 minutes.
6. To serve, plate the spiced rice, arrange the seared paneer slices on top, and drizzle any leftover yogurt-mustard marinade over the paneer. Add the sautéed vegetables on the side and garnish with fresh coriander.