4 x 200g (7 oz) salmon fillets, skin on
1 tbsp vegetable oil
200g (7 oz) asparagus
sea salt
Japanese pickled ginger, to serve
Wasabi potato salad:
4 potatoes (about 800g/1.7lb), peeled and cut into small chunks
1 tsp rice vinegar
½ cup Japanese ‘Kewpie’ mayonnaise*
1 tsp wasabi paste
½ cup finely sliced spring onions (scallions)
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