Seared Salmon with Edamame Salad & Miso Dressing

• 2skin-on salmon fillets, about 160 g each
• Fine salt, to taste
• 1 tspvegetable oil
• 100 gsugar snap peas, halved
• 1cucumber, halved, deseeded and thinly sliced
• 2spring onions, thinly sliced
• 200 gfrozen shelled edamame
• 1 tbsprice vinegar
• 1 tbspsoy sauce
• 1 tbspwhite miso paste
• 1 tsphoney
• 1 tspsesame oil
• 1 tbspsesame seeds, toasted
• 300 gcooked rice (optional)
• 50 gpickled ginger (optional)
• Black pepper, to taste

Method

1. 1Whisk the miso, rice vinegar, soy sauce, sesame oil and honey together. Taste before adding any salt; the miso and soy are already salty.
2. 2Cook the edamame according to its packet until hot through and tender. Drain and cool under cold running water, then drain well. Toss with the sugar snap peas, cucumber, spring onions and a third of the dressing.
3. 3Pat the salmon dry and season lightly with black pepper and a little salt.
4. 4Heat the vegetable oil in a stainless or cast-iron frying pan over medium-high heat until shimmering. Lay the salmon in skin-side down, away from you, in a single layer with room around each fillet; crowd the pan and the skin steams instead of crisping. Press gently with a spatula for the first 30 seconds to stop the skin curling.
5. 5Cook skin-side down for 4–5 minutes until crisp, then turn and cook for 2–3 minutes, or until opaque through the thickest part and flaking easily.
6. 6Lift out the fish, then take the pan off the heat for 30 seconds. Add all the remaining dressing and 1 tbsp water. Warm gently over low heat, stirring, until the sauce is fluid; do not let the miso scorch.
7. 7Serve the salmon skin-side up with the dressed salad and warm miso sauce. Scatter over the toasted sesame seeds. Add the optional hot cooked rice and pickled ginger if using.

Per serving

kcal

614

protein

49.1g

fibre

8.8g

carbs

25.8g

fat

35.8g