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Wasabi-dressed salmon and basmati salad

Name: Wasabi-dressed salmon and basmati salad
Yield: Serves 4
Cuisine: Japanese recipes
Ingredients: 3 tbsp light soy sauce; ¾ tsp wasabi paste; 6 tbsp lime juice; 2 tbsp caster sugar; 450g piece good-quality salmon fillets, without skin; 150g basmati and wild rice; 150g pack mangetout, halved; 4 spring onions, trimmed and sliced; 20g pack fresh mint, leaves picked and finely chopped; ½ tbsp poppy seeds

Published: 30 Jun 08
Updated: 18 Mar 24

This recipe shows a simple, healthy way to serve a tasty salmon based salad.

Easy
July 2008

Test kitchen approved

Serves 4
Takes 35-40 min to make and 8-10 min to bake

This recipe shows a simple, healthy way to serve a tasty salmon based salad.

Dairy-free recipes

Nutrition: per serving

Calories: 390kcals
Fat: 13.3g (2.2g saturated)
Protein: 28g
Carbohydrates: 41.3g (10.2g sugar)
Salt: 2.2g salt

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Ingredients

3 tbsp light soy sauce
¾ tsp wasabi paste
6 tbsp lime juice
2 tbsp caster sugar
450g piece good-quality salmon fillets, without skin
150g basmati and wild rice
150g pack mangetout, halved
4 spring onions, trimmed and sliced
20g pack fresh mint, leaves picked and finely chopped
½ tbsp poppy seeds

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Method

Preheat the oven to 190°C/fan 170°C/gas 5. Shake the soy sauce, wasabi, lime juice and sugar together in a clean jam jar. Set aside. Season the salmon, put on a foil-lined baking sheet and bake for 8-10 minutes or until just cooked. Put in a snug-fitting shallow dish, pour over half the dressing and set aside to cool.
Meanwhile, bring a large pan of water to the boil, add the rice and simmer for 25 minutes, adding the mangetout for the last 3 minutes of the cooking time. Drain. Cool under cold running water and drain again.
Tip the rice and mangetout into a large bowl, add the spring onions, mint, poppy seeds and remaining wasabi dressing and mix. Add the cooled salmon and its dressing, and mix gently. Season and serve.