i used to be petrified of wasabi. one sniff of the green stuff and i'd recoil in horror! no way would i voluntarily eat it. but, as i've mentioned before, taste buds change, and here's another example of something i've learned to love. while i might not coat a piece of sushi in wasabi, i'll gladly munch a handful of wasabi peas (or 8... thanks nat!), and i'll certainly be making the following recipe again. it is tweaked slightly from a recipe i saw in olive magazine, the main differences being that i used brown rice instead of white and sesame seeds instead of poppy (didn't have any).
and now that i've got a little tin of wasabi powder in my kitchen cupboard, i'll have clear sinuses forever!
wasabi salmon with cucumber salad
serves two; based on the recipe from olive
- 2 salmon fillets, boneless and skinless
- 1 tbsp wasabi paste
- ½ small cucumber
- 1 small red chili, cut into rings
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 2 tsp sesame seeds
- 1 cup brown rice, cooked
- brush some oil onto each salmon fillet, followed by a layer of wasabi paste.
- cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. cut in half lengthways again, and slice into large diagonal pieces. place in a small bowl with the chili, vinegar, sugar, salt, sesame seeds, and a little bit of black pepper. stir well.
- place the fish either on top of a bbq or under the grill for 5-6 minutes, or until cooked. serve with the cucumber salad and brown rice.