Ingredients Jump to Instructions ↓

  1. 125g (4oz) basmati and wild rice

  2. 1 chicken stock cube

  3. 2 x 150g (5oz) salmon fillets

  4. 2 tsp wholegrain mustard

  5. 50g (2oz) fresh wholemeal breadcrumb

  6. 1 tsp mixed herbs

  7. x pack flat leaf parsley, chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C (400F, gas mark 6). 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 mins.

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


Send feedback