Hot smoked salmon, baked wasabi mushrooms and black rice

Hot smoked salmon, baked wasabi mushrooms and black rice come together in a vibrant, multi-textured dish. The smoky, flaky fish pairs with earthy mushrooms and nutty black rice, while a miso-ginger dressing and bursts of fresh herbs elevate every bite.

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Egg-free, Nut-free, Pregnancy-friendly

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This recipe earns a Nutri-Score of B, thanks to the use of lean hot smoked salmon, antioxidant-rich black rice, and a variety of fresh vegetables. The dish is well balanced, offering healthy fats, fibre, and protein with moderate salt and saturated fat.

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Equipment

• baking tray
• roasting tin
• frying pan
• saucepan
• whisk
• bowl

Ingredients

For the tomatoes

• tomatoes, cut into quarters and seeds removed 4
• garlic clove, crushed 1
• caster sugar pinch
• fresh thyme sprigs few
• olive oil 2 tbsp
• salt pinch

For the mushrooms

• Portobello mushrooms, thinly sliced 4
• unsalted butter 30g
• fresh rosemary, chopped ½ tsp
• garlic cloves, chopped 2
• wasabi paste 1–2 tsp
• gluten-free breadcrumbs 75g

For the hot smoked salmon salad

• black rice, soaked overnight 150g
• hot smoked salmon 200g
• olive oil 2 tbsp

For the dressing

• rice vinegar 45ml
• miso paste 1 tsp
• fresh root ginger, grated ½ tbsp
• tahini paste ½ tbsp
• black sesame seeds ½ tsp
• toasted sesame oil 2 tbsp
• sunflower oil 35ml

To serve

• Little Gem lettuces, leaves separated 2
• watercress handful
• radishes, sliced 6
• fresh coriander leaves handful

Method

1. Roast the tomatoes: Preheat the oven to 160°C/140°C Fan/Gas 2½. On a baking tray, toss the tomatoes with garlic, caster sugar, thyme, olive oil and a pinch of salt. Roast for 30–40 minutes until the skins are slightly crinkled. Set aside.
2. Cook the black rice: Place the soaked black rice in a saucepan with 450ml water. Bring to the boil, then simmer for around 20 minutes until tender. Drain and set aside.
3. Bake the wasabi mushrooms; Increase the oven temperature to 200°C/180°C Fan/Gas 6. Arrange the sliced mushrooms in a roasting tin. Melt the butter in a frying pan, then add rosemary and chopped garlic. Cook until the garlic is crisp. Whisk in the wasabi paste and stir in the breadcrumbs. Spoon the mixture over the mushrooms and roast for 20 minutes.
4. Warm the hot smoked salmon: Reduce the oven temperature to 160°C/140°C Fan/Gas 2½. Brush the salmon with olive oil and place on a baking tray. Bake for 10 minutes until just warmed through.
5. Prepare the miso ginger dressing: In a bowl, whisk together the rice vinegar, miso paste and grated ginger to make a paste. Add the tahini and black sesame seeds, then whisk in the toasted sesame oil and sunflower oil to emulsify.
6. Assemble and serve: Scatter the Little Gem lettuce leaves and watercress over a serving platter. Spoon over the black rice and flake the hot smoked salmon on top. Add the roasted mushrooms, tomatoes, sliced radishes and fresh coriander. Drizzle generously with the miso ginger dressing and serve immediately.

Suggested Wine Pairing

Majestic: The Ned Waihopai River Sauvignon Blanc

This lively Sauvignon Blanc delivers zesty citrus and tropical fruit notes, which complement the smoky salmon and wasabi mushrooms. Its crisp acidity cuts through the richness of the miso ginger dressing, making it a perfect match for this black rice salad.

Tesco: Finest Gavi

With delicate pear and almond aromas, this Gavi offers a clean, mineral finish that pairs beautifully with the hot smoked salmon and earthy black rice. The wine’s freshness balances the umami of the mushrooms and the spicy wasabi.

Sainsbury’s: Taste the Difference Grüner Veltliner

This Austrian white is packed with green apple, white pepper and citrus. Its lively profile and subtle spice echo the wasabi and ginger, while the crisp finish refreshes the palate after each bite of this vibrant salmon and black rice salad.

What can you serve with this

1. Edamame beans – Their bright, nutty flavour and satisfying bite add extra protein and texture alongside the black rice salad.
2. Pickled cucumber – Lightly pickled cucumber brings a tangy, cooling contrast to the heat of the wasabi mushrooms and the richness of the salmon.
3. Seaweed salad – Its umami depth and subtle crunch complement the Asian-inspired flavours of the dish.
4. Steamed pak choi – Mild and tender, pak choi provides a gentle, green balance to the bold flavours on the plate.

Nutri-score Health Check

Positive Factors

• Hot smoked salmon – A rich source of omega-3 fatty acids, protein and vitamin D, supporting heart and brain health.
• Black rice – Packed with fibre, antioxidants and minerals, black rice offers slow-release energy and supports digestive health.
• Fresh vegetables and herbs – Tomatoes, lettuce, watercress, radishes and coriander provide vitamins, minerals and phytonutrients.
• Miso and tahini – Add beneficial probiotics and healthy fats.

Negative Factors

• Butter – Used in the mushrooms, it adds some saturated fat, though the quantity is moderate.
• Salt – Present in miso and smoked salmon, so those watching sodium intake should be mindful.