Fighting off an autumn cold? There’s no denying the effect wasabi can have on the respiratory system. Here, the flavours of salmon and wasabi are a perfect match
• 2 skinless salmon fillets, cut into 3 cm chunks
• 2 spring onions, cut into 3 cm lengths
• 2 tablespoons soy sauce
• 1 teaspoon wasabi
• 1/2 teaspoon runny honey
1 Thread the salmon chunks on to 2 or 3 metal skewers, alternating them with sticks of spring onion, and place the skewers on a baking tray.
2 Mix the soy sauce, wasabi and honey together to make a marinade and pour it over the skewers. Turn the skewers in the marinade several times to make sure all the salmon is evenly coated.
3 Leave to marinate for 10 minutes, then turn the skewers again.
4 Heat a griddle pan or the grill to a high heat, add the skewers and cook for 15 minutes, turning frequently. Serve immediately with brown rice and a salad, if you like.
Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef: Healthy Every Day