Breadcrumb and Mustard Topped Salmon
Ready In: 25 mins
Serves: 2
Ingredients
- 4 ounces long grain and wild rice blend
- 1 chicken stock cube
- 2 (5 ounce) salmon fillets
- 2 teaspoons coarse grain mustard
- 2 ounces fresh breadcrumbs
- 1 teaspoon mixed herbs
- 1⁄4 ounce flat leaf parsley, chopped
Directions
- Preheat the oven to 400°F Cook the rice with the stock cube in a pan of boiling water for 15-20 mins until tender, then drain.
- Meanwhile, spread each of the salmon fillets with 1tsp of mustard. Mix together the breadcrumbs, herbs and seasoning and press on to the salmon. Place on a small baking tray, lined with baking parchament and bake for 15 minutes.
- Stir the parsley into the rice and serve topped with salmon.
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