Zesty Salmon Fillets With A Tandoori Crust
2 tablespoons Spicy Ginger & Garlic (Tandoori) Marinade & Grill Sauce 1.4 cup fresh breadcrumbs 1.8 cup oats 2 tablespoons fresh parsley, chopped 1.2 teaspoon lemon zest 2 lemons, halved 1 1.2 pounds salmon fillet (suffi cient for 4) 2 pouches microwave rice (or regular cooked basmati rice) 1 large handful baby spinach leaves Nonstick cooking spray (or regular oil)
In a bowl, mix together the marinade and grill sauce, breadcrumbs, oats, parsley and lemon zest.
Coat salmon with crust mixture, patting it down slightly. Lightly spray with cooking spray (or brush with oil) and wrap in double thickness of foil.
Place prepared salmon and lemon halves on a grill rack and grill for 20 minutes, turning halfway through.
Just before serving, cook rice as directed on the packet. Transfer cooked rice to a large saucepan, stir in spinach and cook gently until spinach has wilted.
Remove salmon from grill and cut into 4 pieces. Serve with rice and garnish with the cooked lemon.