Name: Seared wasabi salmon and brown rice salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram brown basmati rice; 350 gram sashimi-grade salmon; 2 tablespoon sesame seeds; 1 tablespoon wasabi powder; 2 tablespoon olive oil; 100 gram baby asian salad leaves; 1/4 cup (70g) pickled ginger; 2 green onions, sliced thinly; 1 fresh long red chilli, sliced thinly; 1 avocado, chopped; 2 tablespoon light soy sauce; 2 tablespoon lime juice; 1 tablespoon olive oil, extra; 1 lime, cut into wedges

Ingredients

500 gram brown basmati rice

350 gram sashimi-grade salmon

2 tablespoon sesame seeds

1 tablespoon wasabi powder

2 tablespoon olive oil

100 gram baby asian salad leaves

1/4 cup (70g) pickled ginger

2 green onions, sliced thinly

1 fresh long red chilli, sliced thinly

1 avocado, chopped

2 tablespoon light soy sauce

2 tablespoon lime juice

1 tablespoon olive oil, extra

1 lime, cut into wedges

Method

1.First cook the rice, according to the manufacturer’s instructions; cool slightly.

2.Meanwhile roll salmon in combined sesame seeds and wasabi powder until coated.

3.Heat oil in a large frying pan over high heat; cook salmon for 1 minute each side or until browned but still raw in the centre. Cool for 5 minutes. Cut into thin slices.

4.Place brown rice in a large bowl with salad leaves, ginger, onion, chilli and avocado; toss gently to combine.

5.Place sauce, juice and extra oil in a screw-top jar; shake well.

6.Arrange rice salad and salmon on a platter; drizzle with dressing. Serve with lime wedges.

If you can’t find wasabi powder, use the equivalent amount of wasabi paste and spread it over the salmon before rolling it in sesame seeds. If you are unable to obtain sashimi-grade raw salmon, or prefer your fish cooked, simply cook the fish for a further 1½ minutes on each side or until cooked through.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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