Teriyaki Salmon Bowls with Edamame and Pickled Ginger

• 4skin-on salmon fillets, about 150 g each
• 4 tbspsoy sauce
• 3 tbspmirin
• 2 tbsprunny honey
• 2garlic cloves, finely grated
• 1 tspfresh ginger, finely grated
• 2 tspsesame oil, divided
• 300 gjasmine rice
• 200 gfrozen edamame beans, podded
• 1cucumber
• 2 tbsprice wine vinegar
• Fine salt, to taste
• 40 gpickled ginger (optional)
• 3spring onions, thinly sliced (optional)
• 2 tbspsesame seeds, toasted in a dry pan (optional)
• 10 gcoriander leaves, torn, optional (optional)
• 1 tbspextra soy sauce, optional, for the table (optional)
• 1lime, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. Whisk the soy sauce, mirin, honey, grated garlic, grated ginger and 1 tsp sesame oil together in a small bowl.
2. 2Place the salmon fillets skin-side down in a lined roasting tray, season lightly with pepper, then spoon three-quarters of the glaze over the top. Reserve the rest in the bowl. Cover and refrigerate for 10 minutes while the oven heats. Keep the reserved glaze separate from the raw fish.
3. 3Rinse the jasmine rice until the water runs clear, then cook according to packet instructions in well-salted water. Lid on, off the heat, leave it to steam for 10 minutes; the grains finish cooking in their own steam and stay separate.
4. 4Toast the sesame seeds in a dry frying pan over medium heat for 2–3 minutes, shaking often, until they smell nutty and turn pale gold. Tip onto a plate immediately; they carry on cooking in a hot pan and burn before you've turned around.
5. 5Bake the salmon for 14–16 minutes, checking the thickest part. It should be opaque throughout and flake easily; continue cooking if the centre is still translucent.
6. 6Cook the frozen edamame in boiling water for the packet time until piping hot throughout, then drain. Simply defrosting them is not enough.
7. 7Halve the cucumber lengthways, scoop out the seeds with a teaspoon, then slice into half-moons. Toss with the rice wine vinegar and the remaining 1 tsp sesame oil and season to taste; it should taste sharp, glossy and lightly dressed. The acid here is the cut against the rich salmon, so don't be timid with it.
8. 8In the final 2 minutes of baking, brush the salmon with the clean reserved glaze. Return to the oven until glossy and cooked through. Spoon the cooked tray juices over when serving.
9. 9Taste the rice and cucumber before adding salt: the glaze already contains soy sauce.
10. 10Divide the rice, edamame and cucumber between four bowls and add one salmon fillet to each. Add any optional spring onions, toasted sesame seeds, torn coriander, pickled ginger and lime. Put the optional extra soy on the table.

Per serving

kcal

745

protein

43.5g

fibre

4g

carbs

82.8g

fat

25.5g