Wasabi Salmon

Submitted by I'mPat

"I am trying to introduce myself to new flavours and I have never has wasabi and since I am also supposed to eat salmon twice a week I thought this recipe from Australian Good Food mini cookbook looked a good place to start."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 teaspoons oil
• 1 tablespoon wasabi paste
• 4 (125 g) salmon fillets
• 1 lebanese cucumber (halved lengthways)
• 1 chili (birdseye chopped)
• 1⁄3 cup rice wine vinegar (80ml)
• 1 tablespoon poppy seed
• 2 teaspoons caster sugar
• 1 teaspoon salt
• 3 cups rice (steamed, from 1 cup raw)

directions

1. Rub olive oil and then wasabi over both sides of the salmon.
2. Use a teaspoon to remove seeds from the cucumber and then cut diagonally into large pices and place in a bowl and add chilli, vinegar, poppy seeds, sugar and salt and season with pepper and toss to combine and stand for 1 to 2 minutes until salt and sugar dissolve.
3. Meanwhile preheat grill/broiler on high and cook salmon, turning halfway, for 5 to 6 minutes or until just cooked through.
4. Serve with cucumber salad and steamed rice.

Reviews

[BecR2400]

We regularly enjoy wasabi with our salmon--- the addition of birdseye chilis, rice wine vinegar & cucs take this to a whole new level! Wonderful! I had to use regular cucumbers as I couldn't source the Lebanese variety, but I don't think it made any noticeable difference. Also, skipped the poppy seeds, and I may add some freshly grated ginger, next time, just for fun. Thank you, I'mPat, for a great salmon recipe that I've added to my favorites.