Honey-spiced salmon with wasabi pea mash and apple salad
- 1 star anise
- 2 tablespoons salt-reduced soy sauce
- 2 tablespoons liquid honey
- 4 x 125g skinless salmon fillets
- 2 cups frozen peas
- 2 teaspoons wasabi paste
- Apple salad
- ¼ teaspoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon salt-reduced soy sauce
- 1 large green apple, cored, cut in matchsticks
- 1 long red chilli, deseeded, thinly sliced
- 2 spring onions, thinly sliced
- 100g salad greens
- ½ cup fresh mint
1 Preheat oven to 160°C. Toast star anise in a small frying pan over a high heat for 30 seconds until fragrant. Add soy sauce and honey and bring to the boil. Remove from heat.
2 Line a shallow baking dish with tinfoil, with overhang on the long sides of dish. Place fish on tinfoil and coat both sides in honey mixture. Cover with overhanging tinfoil. Bake for 15-18 minutes or until cooked.
3 Meanwhile, place peas and 1/3 cup water in a saucepan and place over a medium-high heat. Cook, covered, for 8 minutes, or until heated through. Drain and transfer peas to a food processor. Add wasabi and process until almost smooth.
4 To make apple salad combine oil, mirin and soy sauce in a large bowl. Add the remaining ingredients and toss gently to combine. Serve salmon with mash and salad.
Nutrition Info (per serve)
Total fat 16g
Saturated fat 5g
Dietary fibre 5g
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