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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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.
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