Lemon Dijon Encrusted Salmon

30 MIN | 4 servings SERVINGS

Baking salmon in a flavour-packed, crispy crust, like this one, keeps it perfectly moist in the middle.

Ingredients

425 ml or 1 3/4 cups All-Bran Flakes* cereal
75 ml or 1/3 cup FRENCH'S® Dijon Mustard
30 ml or 2 tbsp lemon juice
to taste sea salt
to taste pepper
4 salmon fillets, skinless
to coat Canola Spray
1 1/2 cup or 1/2 cucumber English cucumber, thinly sliced into 2 mm thick rounds
8 - 10 slices or 1/2 small onion, red sliced thinly
175 ml or 3/4 cup grape tomatos, cut in half lengthways
700 ml or 3 cups arugula, baby cleaned and dried
12 fresh basil leaves, chopped coarsley
30 ml or 2 tbsp balsamic vinegar
60 ml or 6 tbsp olive oil

Directions

1. Mix Mustard and lemon juice together in small bowl with fork.

2. Place All Bran* Flakes cereal in large Ziploc™ bag and crush with rolling pin until finely crushed. Remove from bag and put cereal on plate.

3. Season salmon with salt and pepper. Brush Dijon-Lemon juice on all sides. Coat salmon evenly on all sides with crushed cereal. Place into greased baking dish, spray salmon with canola spray. Bake salmon at 400°F( 200° C) for 10 to 15 minutes until salmon is cooked to your liking.

4. Mix remaining ingredients in salad bowl and divide equally onto 4 plates.

5. Remove salmon from oven and place on plate.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.