loving wasabi

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

the particulars:

  • 2 salmon fillets, boneless and skinless
  • oil
  • 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
  1. brush some oil onto each salmon fillet, followed by a layer of wasabi paste.
  2. 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.
  3. 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.

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