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Herb-crusted salmon and wild rice
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200g basmati and wild rice
25g pack flat leaf parsley, finely chopped
1 essential Waitrose lemon, zest and a squeeze of juice, plus extra wedges to serve
100g bag watercress, roughly chopped
extra virgin olive oil, to drizzle
75g fresh white breadcrumbs
2 tbsp essential Waitrose olive oil
4 salmon fillets, skinned
steamed green beans, to serve
1. Cook the rice according to pack instructions. When it’s ready, drain and mix with ½ the parsley, a squeeze of lemon juice, the chopped watercress and a good drizzle of extra virgin olive oil; set aside and keep warm.
2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Mix the breadcrumbs with the remaining parsley, the lemon zest and olive oil; season. Put the salmon fillets on a baking sheet and press the crumb mixture over the top. Roast for 12 minutes, until golden. Serve with the rice, lemon wedges and some steamed green beans.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.