Breadcrumb and Mustard Topped Salmon

• 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

1. Preheat the oven to 400F 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.
3. Mix together the breadcrumbs, herbs and seasoning and press on to the salmon.
4. Place on a small baking tray, lined with baking parchament and bake for 15 minutes.
5. Stir the parsley into the rice and serve topped with salmon.

long grain, chicken, salmon fillets, coarse grain mustard, breadcrumbs, mixed herbs, flat leaf parsley

Taken from www.food.com/recipe/breadcrumb-and-mustard-topped-salmon-414244 (may not work)