Soy and Ginger Salmon with Edamame Rice

• 1 tbsprice wine vinegar
• 20 gfresh ginger, finely grated
• 2garlic cloves, finely grated
• 4 tbspsoy sauce
• 2 tbsprunny honey
• 2 tspsesame oil, divided
• 4skin-on salmon fillets (approx. 150g each)
• 1 tbspneutral oil
• 200 gfrozen edamame beans, podded
• 300 gjasmine rice
• 4spring onions, thinly sliced on an angle
• 1 tbspsoy sauce
• 2 tbsprice wine vinegar
• 1cucumber, halved lengthways and thinly sliced
• 1 tspcaster sugar
• 1 tbspsesame seeds, toasted in a dry pan
• Fine salt and black pepper
• 1red chilli, thinly sliced (optional)
• 15 gcoriander leaves (optional)
• 1lime, cut into wedges (optional)
• 80 gextra sesame seeds, toasted (optional)
• 50 gpickled ginger (optional)
• 800 mlmiso soup (optional)
• 150 gkimchi (optional)

Method

1. 1Start the rice. Rinse the jasmine rice until the water runs nearly clear; this is the difference between fluffy grains and a sticky clump; then cook according to packet instructions.
2. 2While the rice cooks, make the cucumber pickle. Toss the sliced cucumber with 2 tablespoons of the rice wine vinegar, caster sugar and a pinch of salt, then set aside for at least 10 minutes. The vinegar softens the cucumber and gives you the sharp, cold counterpoint to the rich salmon.
3. 3Mix the glaze. Whisk 4 tablespoons of soy sauce, the grated ginger, grated garlic, honey, 1 tablespoon of rice wine vinegar and 1 teaspoon of sesame oil in a small bowl.
4. 4Pat the salmon fillets very dry on both sides with kitchen paper. Season generously with salt and pepper; properly, on the skin and the flesh, before it hits the pan.
5. 5Heat the neutral oil in a stainless or cast-iron frying pan over medium-high until it shimmers. Lay the salmon in skin-side down and press each fillet gently with a spatula for the first 20 seconds so the skin makes full contact. Cook undisturbed for 4–5 minutes; the skin should be deeply golden and crisp, and the flesh opaque two-thirds of the way up. If you're cooking all four in a small pan, do it in two batches: crowd the pan and the skin steams instead of crisping.
6. 6Flip the salmon and cook for 1 minute on the flesh side. Pour the glaze into the pan around the fillets; it'll hiss and bubble immediately. Tilt the pan and spoon the bubbling glaze over the salmon for 1–2 minutes until it turns glossy and lacquered and the fish is just cooked through. The garlic and ginger in the glaze should smell fragrant and sweet, not acrid; pull the pan off the heat the moment it threatens to catch.
7. 7Cook the frozen edamame in a separate small pan according to its packet instructions, then drain.
8. 8Fold the cooked edamame into the cooked rice with the remaining teaspoon of sesame oil, the remaining tablespoon of soy sauce and most of the spring onions. Taste before adding any extra salt.
9. 9Toss the pickled cucumber with the toasted sesame seeds.
10. 10Divide the edamame rice between four bowls, put one glazed salmon fillet on each and spoon over the pan glaze. Add the cucumber pickle and remaining spring onions. The coriander, red chilli, lime wedges, extra sesame seeds, pickled ginger, miso soup and kimchi are optional additions.

Per serving

kcal

762

protein

42.8g

fibre

4.9g

carbs

80.6g

fat

29.6g