Wasabi Salmon and Rice Salad

Wasabi Salmon and Rice Salad

This recipe is easy to make, and can be made the night before – at least with the marinated cooked salmon. A healthy and tasty lunch or evening meal for the whole family.

Ingredients

450g piece good-quality salmon fillets, without skin
3 Tbsp light soy sauce
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
6 Tbsp lime juice
2 Tbsp castor sugar
150g basmati and wild rice
150g mangetout, (snow peas or snap peas), halved
4 spring onions (scallions), trimmed and sliced
20g fresh mint, leaves picked and finely chopped
½ Tbsp poppy seeds
salt
pepper

Method

1. Preheat the oven to 190°C/fan 170°C/gas 5.
2. Shake the soy sauce, Namida® Wasabi paste, lime juice and sugar together in a clean jar.
3. Set aside.
4. Season the salmon
5. Place salmon on a foil-lined baking sheet and bake for 8-10 minutes or until just cooked.
6. Put in a snug-fitting shallow dish, pour over half the dressing and set aside to cool.
7. 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.
8. Drain.
9. Cool under cold running water and drain again.
10. Tip the rice and mangetout into a large bowl, add the spring onions, mint, poppy seeds and remaining Wasabi dressing and mix.
11. Add the cooled salmon and its dressing, and mix gently, trying not too break the salmon up too much.
12. Season and serve.