Recipe: Peppered salmon served with rice and a tangy sauce

Rating: 4.2 stars based on 1113 reviews

Serves 4 - Preparation time 15 minutes - Cooking time 20-30 minutes


  • 300g (9oz) brown basmati rice
  • 4 skin-on salmon fillets, each weighing approximately 150g (52oz)
  • 2 tablespoons olive oil
  • 2 teaspoons peppercorns, crushed
  • 2 lemons, zest and juice of 1, the other cut into wedges
  • 2 red onions, finely chopped
  • 3 garlic cloves, finely crushed
  • 1 teaspoon dried dill
  • 2 x 400g (14oz) cans chopped tomatoes
  • 1 teaspoon granulated sugar


  • Preheat the oven to 180°C 350°F/Gas Mark 4. Cook the rice according to the pack instructions.
  • 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.
  • Place the salmon in the oven and cook for 10-15 minutes until the fish begins to flake.
  • 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.
  • Add the garlic, lemon zest and dill and stir for one minute.
  • Then add the tomatoes and sugar and simmer for 10 minutes until the sauce has slightly reduced.
  • 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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