Simon Rimmer served up tasty salmon fishcakes with a tomato sauce recipe on Sunday Brunch.
The ingredients for the Sauce are: 1 finely chopped onion, 1 tbsp smoked paprika, 1 tsp ground coriander, 125ml red wine, 400g tin chopped tomatoes, 20ml fish sauce and 125ml vegetable stock.
For the fish cakes: bunch parsley, Bunch coriander, Bunch chives, 1 egg, 1 chopped onion, 4 cloves garlic, 100g / 150g breadcrumbs and 600g salmon, cut into 10mm cubes.
Garnish with lots of herbs.
See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.