Salmon fillet in dill cream with lime rice

Ingredients for 2 servings:

• 2 tbsp cream cheese
• 3 tbsp dry white wine
• 1 tbsp mustard, medium hot
• 1 tbsp honey, alternatively maple syrup
• Salt (lemon)
• Pepper, white
• 2 tbsp fresh dill, chopped
• 2 salmon fillets, frozen
• 1 lime(s), untreated
• 200 g rice (long grain)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 160°C (top/bottom heat). Whisk the cream with the cream cheese, white wine, mustard, honey, a little salt and pepper, and the dill. Pour into a small casserole dish and add the unthawed salmon pieces. Cook in the oven for about 35 minutes. Cook the rice according to the instructions. In the meantime, zest the lime with a zester. Squeeze the juice of half a lime. Mix the cooked rice with the lemon juice and zest and season with salt and pepper. Arrange the salmon and rice on warmed plates and garnish with lime slices and fresh dill.