Salmon with Mild Mustard Kalamata Papadimitriou and a Crust of Puffed Rice Cakes, served with Tomatoes and Leeks. – Kalamata Papadimitriou

Salmon with Mild Mustard Kalamata Papadimitriou and a Crust of Puffed Rice Cakes, served with Tomatoes and Leeks.

grammi_sintagis
TV Show: -
Recipy: Alexandros Papandreou, Chef
Product:
Mustard Squeeze - Mild
Balsamic Cream Orange and Lemon

Preparation time: 10 Minutes
Cooking Time: 10 Minutes
Difficulty level: Easy

Ingredients

2 salmon fillets, each cut into three long pieces
2 Wholegrain Puffed Rice Cakes
2 tbsp Mild Mustard Kalamata Papadimitriou
4 tbsp olive oil
2 tomatoes, sliced
2 small leeks, cut into thick slices
3 tbsp Orange & Lemon White Balsamic Cream Kalamata Papadimitriou
Salt
Freshly ground pepper
2 tbsp chives, finely chopped.

Preparation
Place the salmon pieces on a non-stick baking tray and baste them with the mild mustard Kalamata Papadimitriou.
Put the puffed rice cakes in the food processor and process until they have crumbled completely.
Sprinkle the puffed rice cake crumbs over the salmon covered with the mild mustard Kalamata Papadimitriou; bake in a pre-heated oven at 180oC for 8-10 minutes.
Place a non-stick frying pan over medium to high heat and add 2 tbsp olive oil. Sauté the leeks for 5-6 minutes; when ready, add the Orange & Lemon White Balsamic Cream Kalamata Papadimitriou, reduce the heat and simmer until the leeks are well glazed.
Place a non-stick grill pan over high heat with the remaining olive oil.
Cook the tomato slices for 2-3 minutes from both sides, sprinkling with salt and freshly ground pepper.
Serve the salmon in large individual plates together with the glazed leeks and the grilled tomatoes; sprinkle the salmon with the finely chopped chives.

Source: https://www.alexandrospapandreou.gr

 

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