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Sesame-Coated Salmon with Creamy Wasabi Sauce
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If you enjoy the fresh and hot elements of sushi, you will love these Scottish Salmon Fillets, in a creamy sauce made with Japanese horseradish.
Add another tablespoon of wasabi paste, to give the sauce more 'kick'.
At the end of Step 1, the salmon can be covered and stored in the fridge for up to 12 hours.
Typical values per serving:
This recipe was first published in Sat Jan 01 00:00:00 GMT 2005.