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Cooking with Wagamama’s new Light Soy House Dressing

BY Boon Koh
Published 1 March 2013

I’ve seen the Wagamama sauces on the shelf at the supermarket, but haven’t gotten around to trying them yet. But lately, I’ve noticed my cooking has been turning into a routine – using the same types of meat & fish, cooking them the same way, and with the same sauces and marinades.

It was time to spice things up a bit! I was sent in the post this Wagamama branded “marinade” to try. It’s actually a salad dressing – the Wagamama Light Soy House Dressing – which aims to give a bit of an Asian flavour to raw salads, which is a Western dish. Believe it or not, raw vegetables really isn’t an Asian thing (although its more widely accepted now in parts of Asia, like Japan).

Anyways, so I had this bottle of salad dressing in my kitchen, and some salmon fillets that I’ve gotten from Sainsburys earlier in the evening. I was going to do my typical teriyaki grilled salmon (Lee Kum Kee brand sauce, marinated for 30 minutes, and then put in the oven for 20 minutes at 180 degrees). But I decided to experiment with the new Wagamama dressing as a marinade:

wagamama light soy house dressing

I popped open the top, took a slight taste – it was slightly acidic, salty from the soy, but not too strong and good to go with the salmon, which is a fish that has quite a bit of flavour to it already. So quick and simple – marinaded the salmon fillets with the light soy dressing, left it to sit for about 30 minutes, transferred onto an oiled sheet of foil, and ready to pop into the oven for 20 minutes:

salmon with wagamama light soy marinade

It came out beautifully. I was afraid that maybe the soy dressing might have sugar in it and caramelise and burn, but it didn’t. The light soy dressing, by now a thicker glaze, wasn’t sticky, which is good. And it tasted great – very Japanese style. Not overpowering, but subtle flavours from the sauce that allowed the salmon flavours to come through as well. My only regret was not using a better salmon – like wild Alaskan salmon instead of farmed for better flavour – and for forgetting to take pictures of the finished product!

I’ve seen a range of different Wagamama sauces, dressing, and marinades at Waitrose, but I believe they are widely stocked in other supermarket chains as well. See their full “Wagamama at home” sauces here.