Tender salmon fillet in a fragrant crisp goes well with a spicy mixture of wild and parboiled long grain rice.
|Cooking time 40 minutes||Number of servings 2|
Boil some rice. Fill the rice in a saucepan with water in the ratio 1:2 Bring to the boil. Diminish the fire and cook on slow fire for 30-35 minutes.
Fillets salt, pepper, abundantly watered with lemon juice. Cover with cling film and put into the fridge for 30 -40 min.
Breadcrumbs mixed with tempura and lemon zest.
In a separate bowl, lightly beat with a fork egg. Drop fillet in the egg
Then coat in breading mixture.
Spread in a baking dish, sprinkle with the remaining breadcrumbs.
Cook in a preheated 180 degree oven for 15-20 min.