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! Soy sauce is lower in calories compared to olive oil and you only need a tiny bit of it. Top that up with a bit of lime juice and a tiny amount of wasabi paste and you have yourself a delicious and healthier dressing.
I serve this with some salmon with a light ginger coating but you can always eat the rice on it’s own.
Ingredients: serves 2
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 (finely chopped)
1 avocado (peeled, stone removed and chopped into small chunks)
100g wild rice (cooked according to packet instructions)
- Pre-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.
- Once 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.
- Take the salmon out of the oven. Plate up the rice with the salmon. Garnish with a bit of fresh coriander and serve.