Preparation time: 10 Minutes
Cooking Time: 10 Minutes
Difficulty level: Easy
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
Freshly ground pepper
2 tbsp chives, finely chopped.
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.