Save to your scrapbook
Sesame-Coated Salmon with Creamy Wasabi Sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 January 2005.