Wasabi Salmon

• 2 teaspoons oil
• 1 tablespoon wasabi paste
• 4 (125 g) salmon fillets
• 1 lebanese cucumber (halved lengthways)
• 1 chili (birdseye chopped)
• 13 cup rice wine vinegar (80ml)
• 1 tablespoon poppy seed
• 2 teaspoons caster sugar
• 1 teaspoon salt
• 3 cups rice (steamed, from 1 cup raw)

1. Rub olive oil and then wasabi over both sides of the salmon.
2. Use a teaspoon to remove seeds from the cucumber and then cut diagonally into large pices and place in a bowl and add chilli, vinegar, poppy seeds, sugar and salt and season with pepper and toss to combine and stand for 1 to 2 minutes until salt and sugar dissolve.
3. Meanwhile preheat grill/broiler on high and cook salmon, turning halfway, for 5 to 6 minutes or until just cooked through.
4. Serve with cucumber salad and steamed rice.

oil, wasabi paste, salmon fillets, lebanese cucumber, chili, rice wine vinegar, poppy seed, caster sugar, salt, rice

Taken from www.food.com/recipe/wasabi-salmon-442105 (may not work)