It may sound like a crazy combination, but it’s a match made in heaven! These two flavours go together so soo soo well!
I only wish I could replace normal mash with wasabi mash in every recipe…how about the English classic, sausage and wasabi mash, or why not to add it to a steak & ale pie?! Actually, I think adding a little bit of fresh horseradish would be amazing……hmmm…anyway…let’s get back to wasabi mash!
If you are looking for something that little bit special, but don’t want to try a whole new dish for a weeknight dinner, this is the recipe to try! Quick, easy and absolutely delicious!
RECIPE: Wasabi Mash with Soy Salmon
- 2 fillets of salmon (raw, unsmoked, without skin)
- 400g potatoes (peeled and halved)
- garden peas
- 2 tbs salted butter
- salt & pepper
- soy sauce
- Boil the potatoes in salted water for about 20mins or until cooked. (Try with a sharp knife, if it slides easily in the potato, they are cooked, if you have to push to get the knife inside, it needs more time.)
- Put frozen garden pies with a knob of butter into a pan and cook until warm. Mix occasionally.
- In the meantime, prepare the salmon. I cut mine into big chunks. Heat up a frying pan (I didn’t use any oil) and fry the salmon from all sides quickly. At the end, take the pan off the heat and drizzle the salmon with soy sauce.
- Drain the boiled potatoes, mash with hand-mixer or by hand, add warm milk gradually (until you get consistency you like), mix in a knob of butter, salt & pepper to taste. And now the most important thing! Wasabi! I used a teaspoon of wasabi paste, but it depends on everyone’s taste…
- Now you are ready to serve…..