Wasabi-dressed salmon and basmati salad

This recipe shows a simple, healthy way

to serve a tasty salmon based salad.

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

 

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

 

 

1. 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.

 

2. 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.

 

3. 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.

NutritionPer serving: 390kcals, 13.3g fat (2.2g saturated), 28g protein, 41.3g carbs, 10.2g sugar, 2.2g salt

Chef's TipThis recipe also works well with fresh tuna.