1Cut the tomatoes in half and place in a small saucepan with olive oil and chili flakes. Cook on very low heat for 45 minutes, or until the oil and chill flakes have infused and the tomatoes are tender and skin remains in tact.
2Cook the salmon. Place a tablespoon of oil in a large skillet and set to medium high heat. Cook the fish with skin side up for 6 minutes. Flip and cook another 6 minutes, or until fully cooked.
3Meanwhile, cook the Organic Rice Medley according to the instructions.
4When the cherry tomato compote is still warm, add the julienned mint, stirring to combine.
5Plate the Grain Trust Ancient Grain Medley, salmon, and top with the cherry tomato compote.