Wasabi salmon

Name: Wasabi salmon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp. wasabi powder, we used Clearspring; 4 salmon fillets, skin on; 250 g (9oz) pack soba noodles; 300 g (11oz) pak choi; 4 tbsp. oyster sauce

Wasabi adds a slight kick to this quick and simple salmon stir fry

By The GH Kitchen TeamPublished: 20 September 2015

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Cooking Notes: about 10min

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Yields:

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Ingredients

1 tsp. wasabi powder, we used Clearspring
4 salmon fillets, skin on
250 g (9oz) pack soba noodles
300 g (11oz) pak choi
4 Tbsp. oyster sauce

Directions

1. Step 1
  Preheat grill to medium and bring a large pan of water to the boil. In a small bowl, mix the wasabi powder with 2tsp water to make a thick paste. Arrange the salmon fillets skin-side down on a baking sheet, then brush the wasabi mixture over the fish. Crack over some black pepper, then grill for 5min or until the fish is cooked and flakes when pressed.
2. Step 2
  Meanwhile, cook the noodles in the boiling water according to the pack instructions.
3. Step 3
  Roughly chop the pak choi and separate the stalky pieces from the leafier ones. Add stalky pieces to the noodles for the final 1min of cooking. Add the chopped leafy parts to the pan for the final few seconds to wilt. Drain well, then return to the pan and toss through the oyster sauce. Check the seasoning.
4. Step 4
  Lift the salmon fillets off the baking sheet (the skin should stay behind) and serve with the noodles.
  
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GH Tip

If you don’t like wasabi, then brush the salmon fillets with Dijon mustard for a more subtle heat.

Per Serving:

Calories: 545
Fibre: 4 g
Total carbs: 49 g
Sugars: 2 g
Total fat: 21 g
Saturated fat: 3 g
Protein: 40 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time