Wasabi-dressed salmon and basmati salad

Serving instructions

  • Sal Henley
  • Serves 4
  • Takes 35-40 minutes to make and 8-10 minutes to bake
Wasabi-dressed salmon and basmati salad


  1. 3 tbsp light soy sauce
  2. ¾ tsp wasabi paste
  3. 6 tbsp lime juice
  4. 2 tbsp caster sugar
  5. 450g piece good-quality salmon fillets, without skin
  6. 150g basmati and wild rice
  7. 150g pack mangetout, halved
  8. 4 spring onions, trimmed and sliced
  9. 20g pack fresh mint, leaves picked and finely chopped
  10. 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.


Per serving: 390kcals, 13.3g fat (2.2g saturated), 28g protein, 41.3g carbs, 10.2g sugar, 2.2g salt

Chef's Tip

This recipe also works well with fresh tuna.

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