Salmon filet with apricot mustard sauce with rice salad

Inspired by Dutch chef Rudolph van Veen I have prepared this dish yesterday. Easy and tasty!
For 4 persons:

Shopping list:

240 g canned apricots
     1 tbsp white wine vinegar
     1 tbsp mustard
     40 ml extra virgin olive oil
     450g salmon fillet
 
Rice Salad

     300g white rice
     2 little gems
     1 lemon
     200g peas (frozen or from the tin)
     extra virgin olive oil
     1 cup watercress (if not available, don't worry)
Rice

Cook the rice cooked according to the preparation method on the package.

Apricot-mustard salmon from the oven

Preheat the oven to 180 ° C.      
Drain the apricots off. Mash in a high bowl apricots, white wine vinegar, olive oil and mustard   in a blender smooth. Season with a little salt and freshly ground pepper.
Cut the salmon fillet into portions and place the salmon fillets in a greased baking dish. Pour the apricot marinade over the salmon and bake the salmon in the oven for about 12 minutes until tender.

Rice Salad
     
Remove the bottom of the and cut the into strips.
Peel the lemon and cut the lemon into pieces.
Mix in a large bowl of rice, little gem, cress, sliced ​​lemon, peas and a dash of extra virgin olive oil. Transfer the salad to taste with a little salt and freshly ground pepper.
 
Serve
Divide the rice salad on plates and divide the apricot-mustard salmon over the rice salad.