Salmon with Roasted Pepper Salsa

Serves 4 as a main dish
Set the oven to 200C/400F/Gas6


2 large red peppers
120g Mega Omega Tamari Munchy Seeds
50g walnuts
3 garlic cloves, crushed
Juice and zest of 1 lemon
2 tbsp cider vinegar
8 tbsp olive oil
6 spring onions, finely chopped
Handful of fresh coriander and parsley, finely chopped
Salt and pepper to taste
4 salmon fillets (you can use cod if you prefer)
200g wholegrain rice
1 tsp ground cumin


Roast the peppers in the hot oven until soft and blistered (about 20 minutes). Tip: if you wash them and leave them fairly wet when putting them in the oven this works even better. Put them into a mixing bowl and cover with a damp tea towel. Once cooled, gently peel off all the skin and dice them (removing all the pepper seeds). While they are cooling heat a dry heavy-based pan and gently toast the walnuts, then crush them – note – do not toast the seeds as we do this with our special light roasting method for you, which ensures you get maximum flavour and wholesome goodness. Make the salsa by mixing all of the ingredients together (except the salmon and rice). Season to taste then refrigerate until needed.

Put your wholegrain rice on to boil in double the amount of water for about 25 to 30 mins, checking the water does not run dry. Meanwhile, roast the salmon in the oven in a little olive oil as per the cooking instructions (We roast at 180C for about 20 mins).

Once cooked and fluffy, season the rice and stir in the cumin.

Serve the salmon fillets topped with the salsa and a side of rice for an excellent, high fibre, delicious meal.

Toasted Tamari Mega Omega 7 Seed Blend click here