Peppered Salmon Served with Rice and a Tangy Sauce

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Peppered Salmon Served with Rice and a Tangy Sauce

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    10 oz (300 g) Fairtrade organic brown basmati rice 2 red onions, finely chopped
    4 skin-on salmon fillets, each weighing approximately 5 1/2 oz (150 g) 3 garlic cloves, finely crushed
    2 tbsp olive oil 1 tsp Fairtrade dried dill
    2 tsp Fairtrade peppercorns, crushed 2 x 14 oz (400 g) cans chopped tomatoes
    2 Fairtrade lemons, zest and juice of 1, the other cut into wedges 1 tsp Fairtrade granulated sugar


    Prep: 15 min Total: 45 min
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    • 1

      Preheat the oven to 180°C/350°F/Gas Mark 4. Cook the rice according to the pack instructions.

    • 2

      Arrange the salmon fillets, skin-side down on a greased ovenproof dish or baking sheet while the rice is cooking. Brush the salmon with a little oil and press with peppercorns. Squeeze over the juice of one of the lemons.

    • 3

      Place the salmon in the oven and cook for 10–15 minutes until the fish begins to flake.

    • 4

      Make the Tangy Sauce meanwhile by placing the remaining olive oil in a large pan over a medium heat. Add the onion and cook for 8–10 minutes until it has softened.

    • 5

      Add the garlic, lemon zest, and dill, and stir for 1 minute. Then add the tomatoes and sugar and simmer for 10 minutes until the sauce has slightly reduced.

    • 6

      Place a bed of rice on each plate along with a portion of Tangy Sauce. Cut the remaining lemon into wedges. Sit a salmon fillet on top of the rice and serve each one with a lemon wedge.

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