I am a big fan of wasabi and the kick that it gives to any dish. It has such a fresh taste to it which is why this recipe works so well with it. The rice salad is kept simple with some avocado and spring onions and seasoned lightly with a wasabi dressing. This dressing is one of my favourites and a regular on my meal plans!
Ingredients
- For the salmon:
- 2 salmon fillets
- 1tspn dark soy sauce
- 1 tbpsn size fresh ginger
- Juice of 1 lime
- Sprinkling of sesame seeds
- For the wild rice:
- Half a tspn wasabi paste
- 1 tbpsn dark soy sauce
- Juice of 1 lime
- 2 spring onions
- 1 avocado
- 100g wild rice
Directions
- 1Pre-heat the oven to gas mark 5/ 190 degrees celsius. Rub the salmon fillets with some soy sauce and the ginger. Place in an oven dish and lightly drizzle with some lime juice. Sprinkle some sesame seeds on top and place in the oven for 20- 25 minutes.
- 2Once the rice is cooked tip into a mixing bowl. In a small bowl mix together the lime juice, soy sauce and wasabi paste. Add the avocado and spring onions to the mixing bowl and pour in the dressing. Mix everything together.
- 3Take the salmon out of the oven. Plate up the rice with the salmon. Garnish with a bit of fresh coriander and serve.
