Wasabi-dressed salmon and basmati salad

  • Serves 4
  • Takes 35-40 min to make and 8-10 min to bake
  • Easy
This recipe shows a simple, healthy way to serve a tasty salmon based salad.

Nutritional info per serving

  • Calories390kcals
  • Fat13.3g (2.2g saturated)
  • Protein28g
  • Carbohydrates41.3g (10.2g sugar)
  • Salt2.2g salt

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  • 3 tbsp light soy sauce
  • ¾ tsp wasabi paste
  • 6 tbsp lime juice
  • 2 tbsp caster sugar
  • 450g piece good-quality salmon fillets, without skin
  • 150g basmati and wild rice
  • 150g pack mangetout, halved
  • 4 spring onions, trimmed and sliced
  • 20g pack fresh mint, leaves picked and finely chopped
  • ½ tbsp poppy seeds


  1. Preheat the oven to 190°C/fan 170°C/gas 5. Shake the soy sauce, wasabi, lime juice and sugar together in a clean jam jar. Set aside. Season the salmon, put on a foil-lined baking sheet and bake for 8-10 minutes or until just cooked. Put in a snug-fitting shallow dish, pour over half the dressing and set aside to cool.
  2. Meanwhile, bring a large pan of water to the boil, add the rice and simmer for 25 minutes, adding the mangetout for the last 3 minutes of the cooking time. Drain. Cool under cold running water and drain again.
  3. Tip the rice and mangetout into a large bowl, add the spring onions, mint, poppy seeds and remaining wasabi dressing and mix. Add the cooled salmon and its dressing, and mix gently. Season and serve.
  • This recipe also works well with fresh tuna.

From July 2008

Main Ingredients:

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