in Japan

Salmon with coconut wasabi variation

updated

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Ingredients for 2 servings:

  • 1 pack of frozen salmon
  • 120 g wild rice
  • 1 cucumber(s)
  • 10 cm wasabi paste, approx., to taste
  • ½ can coconut milk
  • salt and pepper
  • lemon juice
  • Oil or butter for frying the fish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick, easy, Asian

Season the salmon with a little lemon juice, salt, and pepper and cook in a pan or oven according to the package instructions. Cook the rice as usual. Thinly slice the cucumber and sauté the slices in the pan until they are no longer too crunchy. Add the coconut milk, wasabi paste, and rice and simmer gently. Season with salt and pepper to taste. Divide the rice mixture among warmed plates and arrange the fish on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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