Crispy Skin Salmon with Wasabi Mayo and Greens
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Ingredients
- 500 g salmon fillets
- 2 pak choi
- 3 tbsp mayonnaise
- 1 tsp wasabi paste
- 1 tbsp soy sauce
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 607 kcal
- Protein
- 31.8 g
- Carbohydrate
- 60 g
- of which sugars
- 1.2 g
- Fat
- 25.3 g
- of which saturates
- 4.6 g
- Fibre
- 1.8 g
- Salt
- 1.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Pat the salmon skin very dry and season. Heat a dry frying pan over a medium-high heat and cook the salmon skin-side down for 5-6 minutes, pressing gently, until the skin is deeply crisp.
- 3
Turn and cook for 3-4 minutes more until the fish flakes easily and is opaque all the way through.
- 4
Meanwhile, halve the pak choi lengthways and steam or boil for 3-4 minutes until tender.
- 5
Mix the mayonnaise with the wasabi paste and soy sauce.
- 6
Serve the salmon and pak choi over the rice with the wasabi mayo.
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