Lovely oily fish salad, really flavourful and I loved the heat of the wasabi.
Wasabi Dressed Salmon and Basmati Salad (from Delicious Magazine)
¾ tsp wasabi paste
6 tbsp lime juice
1 tbsp caster sugar
450g salmon fillets
150g basmati and wild rice
150g pack green beans, trimmed and halved
4 spring onions, trimmed and sliced
20g mint, leaves picked and finely chopped
Preheat the oven to 190°C. Mix together the soy sauce, wasabi, lime juice and sugar and set aside.
Season the salmon, put on a foil-lined baking sheet and bake for 8-10 mins or until just cooked. Put in a snug-fitting shallow dish, pour over half the dressing and set aside to cool.
Meanwhile, bring a large pan of water to the boil, add the rice and cook according to packet instructions, adding the beans for the last 3 mins of cooking time. Drain. Cool under cold running water and drain again.
Tip the rice and mangetout into a large bowl, add the spring onions, mint and remaining wasabi dressing and mix. Add the cooled salmon and its dressing, and mix gently. Season and serve.