Mindful Sodexo 
Fried salmon fillet with brown rice, bell pepper and spinach.
Nutrition Facts:
Calories: 677, Carbs: 56.18g, Protein: 36.7g, Fat: 33.31g, Sat. Fat: 6.32g, Fiber: 7.48g
Yield: 4 servings
Fried salmon in breadcrumbs
- 400 g skinless salmon fillet
- 80 g breadcrumbs
- 200 g brown rice
- 600 g fresh spinach
- 1 bell pepper
- 80 ml sun-dried tomato sauce
- 2.5 egg
- 3 tbsp sunflower oil
- 2 cloves of garlic
- Pinch of pepper
- 1. Preheat the oven to 160°C.
- 2. Cook the brown rice according to the directions on the package and keep warm.
- 3. Cut the bell pepper into strings.
- 4. Beat the eggs and add the pepper. Pat the salmon fillet dry, cut into 4 slices and pass it through the egg mixture and then through the breadcrumbs.
- 5. Heat 2/3 of the sunflower oil in a pan and fry the salmon fillet on both sides until golden brown. Add the bell pepper for the last 2 minutes. Put the salmon fillet with the pepper in the oven for 8 to 10 minutes.
- 6. Cut the bell pepper roughly and add it to the rice and heat it well.
- 7. Heat a pan with the remaining sunflower oil and fry the spinach and squeeze the garlic.
- 8. Divide the rice mixture over the plates and serve with the salmon fillet and the fried spinach. Garnish with the sun-dried tomato sauce.
