Salmon with mustard and lime

• 4 salmon fillets with skin
• Salt and pepper to taste
• 280 g rice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 4 teaspoons The Spice Club Fish spice mix
• Lime wedges, for serving

Step 1: Cook rice

• Cook the rice according to the instructions on the package in a pan with lightly salted water. Drain and keep warm.

Step 2: Prepare the salmon

• Season the salmon fillets on both sides with salt and pepper.
• In a small bowl, combine the olive oil, Dijon mustard, and The Spice Club Fish seasoning. Spread this mixture evenly over the top of the salmon fillets.

Step 3: Bake the salmon

• Heat a large skillet over medium heat. Place the salmon fillets skin side down in the pan.
• Cook the salmon on the skin side for about 4-5 minutes, until the skin is crispy and the salmon is almost cooked through.
• Turn the fillets over and cook for another 2-3 minutes, until the salmon is heated through but still moist and juicy.

Step 4: Serving

• Serve the salmon fillets on a bed of rice.
• Garnish with lime wedges and serve immediately.