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Salmon with ponzu sauce, edamame, rice and chia
Salmon with ponzu sauce, edamame, rice and chia
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Japanese-inspired salmon and chia rice dish that's irresistibly flavorful.
Ingredients:
  • 100g (1 cup) frozen edamame or broad beans
  • 100g snow peas, trimmed, thinly sliced diagonally
  • 42.00 gm lemon juice
  • 20.00 ml rice wine vinegar
  • 10.60 gm soy sauce
  • 1/2 tsp sesame oil
  • 2 (about 150g each) skinless salmon fillets
  • 250g pkt Steamed Rice & Chia
  • 2 radishes, thinly sliced
  • 2 green shallots, thinly sliced diagonally
  • 4.50 gm sesame seeds, toasted
Instructions:
  • Bring a small saucepan of salted water to a boil. Cook the edamame for 3 minutes until tender, then add snow peas for the last 30 seconds. Drain and rinse under cold water, then remove and discard edamame pods.
  • In a bowl, whisk together lemon juice, vinegar, soy sauce, sugar, and sesame oil to create the ponzu sauce.
  • Preheat a non-stick frying pan over medium-high heat and lightly coat it with oil. Season the salmon and cook for 2-3 minutes on each side until done to your preferred level of doneness. Then, transfer the cooked salmon to a plate and let it rest for 2 minutes before serving.
  • While the rice and chia are heating up according to the packet directions, transfer them to a large bowl after cooking and let them cool for 2 minutes. Stir in the edamame beans, snow peas, radish, shallot, and two-thirds of the ponzu sauce. Mix everything together well.
  • Plate the rice mixture, add the salmon on top, sprinkle with sesame seeds, and drizzle with the remaining ponzu sauce before serving.

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