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Wasabi-spiked baked salmon
Wasabi-spiked baked salmon
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Spice up baked salmon with Greek yogurt and wasabi for a flavorful twist.
Ingredients:
  • 4 x 220g skinless salmon fillets
  • 260g (1 cup) thick Greek-style yoghurt
  • 24.00 gm tahini
  • 3 tsp wasabi paste
  • 1 garlic clove, crushed
  • 1 lemon, rind finely grated, juiced
  • 55g (1/3 cup) walnuts, toasted
  • 125.00 ml chopped fresh mint leaves
  • 125.00 ml chopped fresh coriander
  • 3.20 gm coconut sugar
  • 2 green shallots, trimmed, finely chopped
  • 1 long fresh green chilli, finely chopped
  • 2 bunches asparagus, steamed
  • Lemon halves, to serve
  • Wasabi flavoured baked green pea crisps (optional)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Prepare four 30cm foil sheets on a work surface and top each with a piece of baking paper. Place a salmon fillet in the center of each. Fold the sides to enclose the salmon and seal the parcels. Bake on a large tray for 10-15 minutes until the salmon is almost cooked through.
  • In a bowl, mix together the yoghurt, tahini, wasabi, garlic, and lemon rind. Add 1-2 tablespoons of juice to taste.
  • Roughly chop the walnuts, then mix them in a bowl with fresh mint, coriander, coconut sugar, shallot, and chili. Stir well to combine the flavors.
  • Unwrap the salmon from the parcels and plate it. Spread the yogurt mixture on top, sprinkle with the herb mixture, and serve with asparagus and lemon. For extra crunch, add pea crisps.

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