Prep Time | 15 Minutes |
Cook Time | 15 Minutes |
Servings |
People
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Ingredients
- 1 Whole Leek (only white and light green part of leek) cleaned and chopped
- 1/2 cup baby portabella mushrooms cleaned and sliced
- 1/2 cup wild rice
- 1.5 cups chicken broth
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 3 tsp chopped parsley reserve 1 tsp for garnish
- 1 tsp salt
- 1 tsp pepper
Ingredients
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Instructions
- Prepare wild rice per directions, using chicken broth as the liquid
- Saute leeks and mushrooms in olive oil until leeks are tender, cover and set aside
- Remove sockeye from packaging and pat dry
- Mix together mayonnaise, chopped parsley, lemon juice, salt and pepper
- Spread mixture over flesh side of fillet
- Sprinkle panko bread crumbs over the top
- Place on parchment lined baking sheet
- Drizzle olive oil over the top
- Bake at 400 degrees for 4 minutes Broil 1 minute to brown panko bread crumbs
- Garnish with chopped parsley and lemon wedge
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