Salmon fillet with parsley crust

Ingredients for 2 servings:

• 2 salmon fillets
• 1 bunch of parsley
• 40 g breadcrumbs
• 50 g butter
• 2 tbsp oil
• 250 ml soy cream (Soy Cream Cuisine) for cooking
• 1 tsp mustard, sweet
• e.g. mustard, hot
• e.g. salt and pepper
• some coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

and soy mustard sauce

Wash the salmon and set aside. Using a food processor, finely chop the parsley with the breadcrumbs, 2 tablespoons of oil, salt, and pepper. Preheat the oven from the grill setting. Briefly sear the salmon fillet in coconut oil on both sides, for 2-3 minutes per side, depending on the thickness. Place the fillet in a buttered baking dish and spread with the crust. Sprinkle with butter in small pieces. Place the fillet in the oven and bake until the crust is lightly browned. For the sauce, put the soy cream in a small saucepan, season with salt and pepper, and add the mustard, and heat through. If desired, add a squeeze of lemon juice at the end. We always serve it with rice, but I can also imagine it with noodles.