Serves: 3-4 - Time:
This dish is a classic example of how eating sensibly and healthily need not be a dismal experience. I prefer brown rice to white because of its nutty flavour but if it is really not your thing you can switch to white rice-just don’t cook it for so long. If you want to make this dish super speedy buy one of those ready-cooked sachets of rice (Tilda is best)-and heat it according to the packet instructions. Waitrose sell frozen edamame beans-podded and also in their shells, but most supermarkets sell frozen soya beans. Simply blanch either the pods or podded beans in boiling water for about 30 seconds, drain and refresh under cold water. They are nicest to eat when they retain a slight crunch.
Ingredients
- For the dressing
- 3 tablespoons sweet white miso
- 3 tablespoons mirin
- 2 tablespoons tamari (or light soy sauce)
- Juice of ½ lime
- ½ teaspoon toasted sesame oil
- For the salmon and rice
- 2 skinless salmon fillets, about 150g each
- 110g brown rice
- 2 spring onions, trimmed and finely chopped
- 100g podded edamame beans (see intro)
- 1 avocado, halved and stoned
- 2 tablespoons sushi (pickled) ginger, finely chopped
- To serve wasabi paste and black sesame seeds
Method
- Mix together all the ingredients for the dressing. Place the salmon in an ovenproof dish and spoon over 2 tablespoons of the dressing. Set aside for 10 minutes.
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Rinse the rice under cold running water. Bring a saucepan of water to the boil and add the rice. Turn the heat down and simmer for about 25 minutes until the rice is cooked but still retains a slight bite.
- Meanwhile cook the salmon in the oven for 8-10 minutes until just cooked through. Remove from the oven and leave to rest for a few minutes while you finish the rice.
- Drain and refresh the rice under cold water. Tip into a bowl and stir in the spring onions and edamame beans. Slice the avocado flesh and stir into the rice along with the sushi ginger. Flake over the salmon and pour over the remaining dressing. Serve with a bit of wasabi and some black sesame seeds sprinkled over.
