“Breadcrumbs and mustard make a quick-but-tasty topping for salmon fillets in this deliciously simple recipe. Don't fancy salmon? You can use white fish for this recipe instead.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 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
  • 14 ounce flat leaf parsley, chopped

Directions

  1. 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.
  2. 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.
  3. Stir the parsley into the rice and serve topped with salmon.

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