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  This recipe shows a simple, healthy way to serve a tasty salmon based salad. Serves 4 Takes 35-40 minutes to make and 8-10 minutes to bake   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. NutritionPer serving: 390kcals, 13.3g fat (2.2g saturated), 28g protein, 41.3g carbs, 10.2g sugar, 2.2g salt Chef's TipThis recipe also works well with fresh tuna.  EMAIL ETIQUETTE: ((((hi-light name and address and delete Please)))) If you forward this e-mail, please delete my e-mail address to reduce SPAM, VIRUSES & IDENTITY THEFT!!Always use the Bcc to add the address of the recipients   |
