[PRINCE SHAAN]

3 tbsp light soy
¾ tsp wasabi paste
6 tbsp lime juice
2 tbsp caster sugar
450g piece good-quality salmon fillets, without skin
150g basmati and wild rice
150g pack mangetout, halved
4 spring onions, trimmed and sliced
20g pack fresh mint, leaves picked and finely chopped
½ tbsp poppy seeds

1. Preheat the oven to 190°C/fan 170°C/gas 5. Shake the soy sauce,
wasabi, lime juice and sugar together in a clean jam jar.
Set aside.
Season the salmon,
put on a foil-lined baking sheet and bake for 8-10 minutes or until just cooked.
Put in a snug-fitting shallow dish, pour over half the dressing and set aside to cool.

2. Meanwhile, bring a large pan of water to the boil, add the rice
and simmer for 25 minutes, adding the mangetout for the last 3 minutes of the cooking time.
Drain.
Cool under cold running water and drain again.

3. Tip the rice and mangetout into a large bowl, add the spring onions,
mint, poppy seeds and remaining wasabi dressing and mix.
Add the cooled salmon and its dressing, and mix gently. Season and serve.
Nutrition
Per serving: 390kcals, 13.3g fat (2.2g saturated), 28g protein, 41.3g carbs, 10.2g sugar, 2.2g salt