Wasabi Salmon

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: 15 mins
• 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.