Wasabi-dressed salmon and basmati salad

Add some zing to salmon with this healthy salad recipe, combining rice, salmon and mangetout. Delicious and easy, and a perfect BBQ salad.

Serves 4

Takes 35-40 minutes to make and 8-10 minutes to bake

INGREDIENTS

3 tbsp light soy sauce
¾ tsp wasabi paste
6 tbsp lime juice
2 tbsp caster sugar
450g piece good-quality MSC certified pacific or organically farmed salmon, tilapia or trout 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

METHOD

How to make salmon and basmati salad

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.

This recipe also works well with fresh tuna.

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.

* Salmon, cod and tuna are severely threatened by over-fishing. There are a number of sustainable and just as tasty species that work equally well in the above recipe - in some cases they can even be cheaper. See channel4.com/fish for more information.