Wasabi Salmon Recipe

Name: Wasabi Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons oil; 1 tablespoon wasabi paste; 4 (125 g) salmon fillets; 1 lebanese cucumber (halved lengthways); 1 chili (birdseye chopped); ⅓ cup rice wine vinegar (80ml); 1 tablespoon poppy seed; 2 teaspoons caster sugar; 1 teaspoon salt; 3 cups rice (steamed, from 1 cup raw)

Servings: persons

2 teaspoons oil
1 tablespoon wasabi paste
4 (125 g) salmon fillets
1 lebanese cucumber (halved lengthways)
1 chili (birdseye chopped)
⅓ cup rice wine vinegar (80ml)
1 tablespoon poppy seed
2 teaspoons caster sugar
1 teaspoon salt
3 cups rice (steamed, from 1 cup raw)

1
Rub olive oil and then wasabi over both sides of the salmon.
2
Use a teaspoon to remove seeds from the cucumber and then cut diagonally into large pices and place in a bowl and add chilli, vinegar, poppy seeds, sugar and salt and season with pepper and toss to combine and stand for 1 to 2 minutes until salt and sugar dissolve.
3
Meanwhile preheat grill/broiler on high and cook salmon, turning halfway, for 5 to 6 minutes or until just cooked through.
4
Serve with cucumber salad and steamed rice.

747

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons oil, 1 tablespoon wasabi paste, 4 (125 g) salmon fillets, 1 lebanese cucumber (halved lengthways), and more.

Yes, Wasabi Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wasabi Salmon

How did you like this recipe?

Frequently Asked Questions