This recipe shows a simple, healthy way
to serve a tasty salmon based salad.
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 caste 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.
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
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.
Per serving: 390kcals, 13.3g fat (2.2g saturated), 28g protein, 41.3g carbs, 10.2g sugar, 2.2g salt Chef's Tip
This recipe also works well with fresh tuna.