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Wasabi-coated salmon with cucumber salad

Name: Wasabi-coated salmon with cucumber salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 telegraph cucumber, halved lengthways, seeds scooped out, thinly sliced; 2 cups (160g) bean sprouts, trimmed; 1/2 loosely packed cup coriander leaves; 1/2 loosely packed cup mint leaves; 1 small red onion, thinly sliced; 1 teaspoon fish sauce; 2 tablespoons sweet chilli sauce; 1 tablespoon lime juice, plus lime wedges to serve; 1/4 cup (60ml) peanut oil; 150g wasabi peas, ground to fine powder in a food processor or spice grinder; 1/2 cup (75g) plain flour; 2 eggwhites, lightly frothed; 4 x 180g skinless salmon fillets, pin-boned

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20m

05m

Wasabi-coated salmon with cucumber salad

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For a fresh meal with a little spice, try this wasabi-coated salmon with cucumber salad.

1 telegraph cucumber, halved lengthways, seeds scooped out, thinly sliced
2 cups (160g) bean sprouts, trimmed
1/2 loosely packed cup coriander leaves
1/2 loosely packed cup mint leaves
1 small red onion, thinly sliced
1 teaspoon fish sauce
2 tablespoons sweet chilli sauce
1 tablespoon lime juice, plus lime wedges to serve
1/4 cup (60ml) peanut oil
150g wasabi peas, ground to fine powder in a food processor or spice grinder
1/2 cup (75g) plain flour
2 eggwhites, lightly frothed
4 x 180g skinless salmon fillets, pin-boned

Method

1.

Place cucumber, sprouts, herbs and onion in a bowl. Combine sauces, juice and 1 tablespoon oil in another bowl. Set both aside.
2.

Mix ground peas with flour in a shallow bowl, and place eggwhite in another bowl. Season fish with salt, then dip in eggwhite, followed by pea mixture to coat well.
3.

Heat remaining 2 tablespoons oil in a large non-stick frypan over medium heat. Cook fish for 2-3 minutes each side until golden (if browning too quickly, transfer to a 180°C oven for 2-3 minutes to finish cooking). Toss salad with dressing, then serve with the fish and lime wedges.