Speedy Salmon & Hungarian Paprikás Sauce

Name: Speedy Salmon & Hungarian Paprikás Sauce with Cherry Tomato Salad & Instant Rice
Total time: 15 min
Yield: 2
Cuisine: Ungersk
Ingredients: 280 g Salmon; 1 Snacking Tomatoes; 1 packet Dill; 1 packet Capers; 1 packet Microwavable Basmati Rice; 1 sachet Paprika Spice Blend; 1 packet Dijon Mustard; 1 packet Light Sour Cream; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 20 g butter; 1 drizzle white wine vinegar; ¼ cup water

with Cherry Tomato Salad & Instant Rice

Recipe Development TeamUpdated on May 11, 2026

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Calories

736 kcal

Protein

37g protein

Preparation Time

15 minutes

Difficulty

Easy

Allergens:

Fish
Soy
Milk
May contain traces of allergens
Crustaceans
Molluscs
Eggs
Wheat
Gluten
Soy

Get a gourmet meal on the table in record time with succulent salmon smothered in a smokey, creamy Hungarian-inspired paprikás sauce. Served with instant rice and a bright, popping cherry tomato salad, this dish is the ultimate "superquick" hack for a high-flavour dinner. It’s fresh, vibrant, and perfectly balanced for those nights when you’re short on time but craving something fancy.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

Snacking Tomatoes

1 packet

Dill

1 packet

Capers

1 packet

Microwavable Basmati Rice

(Contains: Soy May be present: Eggs.)

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Dijon Mustard

1 packet

Light Sour Cream

(Contains: Milk)

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 drizzle

white wine vinegar

¼ cup

water

Nutritional Values

Calories736 kcal

Energy (kJ)3080 kJ

Fat45 g

of which saturates14.9 g

Carbohydrate45.5 g

of which sugars5 g

Dietary Fibre2.8 g

Protein37 g

Sodium754 mg

Potassium63.7 mg

Calcium2.7 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with a paper towel and season both sides with salt and pepper.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Set salmon aside and cover to keep warm.

TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, halve snacking tomatoes.
• Roughly chop dill and capers (see ingredients).

• Microwave basmati rice until steaming, 2-3 minutes. Set aside.
• When the salmon is done, wipe out frying pan and return to medium-high heat with the butter.
• Add paprika spice blend, Dijon mustard (see ingredients) and capers and cook, stirring until fragrant, 1 minute.
• Remove pan from heat, then add light sour cream, dill and the water, stirring, to combine. Season to taste with pepper.

• In a medium bowl, combine mixed salad leaves, tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cherry tomato salad and instant rice between bowls, then top with salmon.
• Spoon over Hungarian paprikás sauce to serve. Enjoy!