Salmon and stuffed bell peppers with cashew mustard dill sauce


I like to be creative with my cooking and try to come up with new recipes every once in a while. Change is great, even if it's just adding a new ingredient to the usual sauce. Most days that's all I have time for anyway. My family and I love and appreciate simple foods and simple recipes so that makes it easier as far as shopping and cooking goes. The other day, I came up with this dish that turned out pretty good so I thought I write it down so I can make it again and perhaps inspire someone else as well. This meal is very nutritious and well-balanced, containing high amounts of vitamins, minerals, protein, healthy fats and whole grain.

Ingredients for the stuffed bell peppers

This will make about 3 - 4 stuffed peppers (6 - 8 halves) depending on the size of the peppers.

  • 1 cup brown rice
  • 2 cups vegetable or chicken broth
  • 2 cups water
  • 3 - 4 bell peppers
  • 2 cups finely cut mushrooms
  • 1 finely cut celery stick
  • 3 cloves minced garlic
  • 1/2 finely chopped small onion
  • cooking oil
  • salt and pepper
  • handful of fresh parsley


  1. In a saucepan with higher edges, heat cooking oil, add chopped onion and 1 clove minced garlic. Saute for about a minute.
  2. Add washed brown rice, chicken or vegetable broth and water (add more water later if needed).
  3. Season with salt and pepper and cook for about 45 minutes or until it is done (brown rice takes quite a while to cook).
  4. In a saucepan, heat cooking oil, add 2 cloves of minced garlic and saute for a bit.
  5. Add mushrooms, celery, finely cut fresh parsley, salt, pepper and saute until tender (about 5 minutes).
  6. Once done, add cooked rice and mix everything together.
  7. Wash bell peppers, cut them in half and get the middle part with the seeds out.
  8. Place the bell peppers in a greased baking dish and sprinkle with salt.
  9. Fill the peppers with the rice mix and put it in a preheated oven (400 F / 200 C).
  10. Bake for about 15 minutes until the bell peppers are softer.

Ingredients for the salmon

This will make 4 servings.

  • 4 pieces of Wild Alaskan Salmon
  • salt and pepper
  • cooking oil


  1. In a skillet or a frying pan, heat cooking oil.
  2. Season the salmon pieces with salt and pepper.
  3. Cook for about 4 minutes on both sides (longer if you have thicker pieces) but don't overcook it so it's not too dry.

You can also make the salmon in an oven if you prefer. It takes about 10 - 15 minutes in 400 F (200 C).

Ingredients for the cashew mustard dill sauce

  • 1 cup soaked raw cashews (you can soak them in hot water for about 1 hour)
  • 2 cups water
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 2 tablespoon dijon or yellow mustard
  • 2 tablespoon finely chopped dill
  • salt


  1. Put all the ingredients in a blender except for water and the dill and blend.
  2. Add the water gradually starting with 1 cup and increasing the amount until a desired consistency is reached (I like it thin so I usually use the 2 cups of water).
  3. Once done, pour it in a bowl and add fresh finely cut dill and mix.

This sauce can be warm on the stove if you prefer (it changes consistency in a microwave) so stove works the best.

Your dish is done! I hope you will enjoy it as much as we did!