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Salmon with spinach and edamame rice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious Asian salmon dish with spicy wasabi and flavorful edamame.
Ingredients:
  • 1 tsp Wasabi paste
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 20.00 ml mirin
  • 5.00 gm caster sugar
  • 6.00 gm sesame seeds
  • 62.50 ml tamari
  • 400g edamame beans
  • 4 x 150g skinless boneless salmon fillets
  • 250.00 ml Naturally Rice & Quinoa
  • 100g snow peas, trimmed, halved diagonally
  • 2 tsp sesame oil
  • 3 green onions, thinly sliced diagonally
  • 50g baby spinach
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Mix wasabi, ginger, garlic, mirin, sugar, sesame seeds, and tamari in a small bowl. Remove soybeans from pods and discard pods.
  • 1. Place a piece of baking paper in the center of each foil piece. Put a salmon fillet on each. Drizzle 1 tablespoon of tamari mixture over each fillet. Seal the foil by folding the edges together. Put the parcels on a baking tray. Bake for 20 minutes until cooked to your desired doneness.
  • Cook the rice blend as directed on the packet using the absorption method. Add soybeans and snow peas during the last 5 minutes of cooking. Remove from heat and stir in oil, most of the onion, and the rest of the tamari mixture. Top with spinach, cover, and let sit for 5 minutes. Stir well before serving.
  • Divide the flavorful rice mixture among the plates. Gently unwrap the parcels and place the succulent salmon and sauce on top of the rice. Finish by garnishing with the remaining onion before serving.

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