Turning Japanese for a protein fix
Salmon and soya beans in tasty combination to tempt the whole family
Furikake, though strange sounding, is as ordinary a seasoning in Japan as salt and pepper are here. You find this bright mixture of seaweed, shiso leaf, dried fish and sesame seeds in shakers throughout restaurants in Japan (and in the New World supermarket international section here). It adds layers of flavour to dishes with its complexity and deliciousness.
Edamame, otherwise known as soya bean, is a highly nutritious food that has been cultivated for thousands of years.
The versatile soya bean has many uses; fermented and aged it is made into soya sauce while soaking dried soya beans and grinding them with water produces soya milk, a popular dairy alternative.
Depending on their use, soyabeans are picked at different stages of maturity, and in the case of the edamame, are picked at their peak ripeness, just before they harden.
They are then blanched, snap frozen and packaged which is the product we generally see in the supermarkets today.
Soya beans are considered to be a source of complete protein.
This means they are a source of protein that contains sufficient proportions of all of the nine essential amino acids the human body requires to function properly.
Some meat has this same profile, but comes with the less healthy fats our bodies do not need. This has made this delightful bean a favourite for vegan’s and vegetarians.
The recipe below is great for the whole family. One of my children does not like miso, so I replaced his sauce simply with a little soya sauce and sesame oil mixed. I also added broccoli to their dishes for extra nutrition.
If you can find a shop that sells black rice noodles use these, they are packed full of nutrition and add a vibrant colour to the dish.
4 pieces fresh salmon (about 130g each) 6 spring onions thinly sliced, separating white and green parts 3 cloves garlic crushed 1 thumbs of peeled ginger grated
cucumber sliced long-ways in half, seeds scooped out then sliced thinly 250g edamame 400g-ramen noodle (from international section of supermarket) 4 teaspoons of furikake canola oil
2 Tbsp sesame oil 3 Tbsp white miso paste (or use 3 little sachets of miso soup)
cup of boiling water
1. Remove salmon from fridge to bring to room temperature for cooking. Combine the ingredients for the sauce, mix well and set aside.
2. Heat 1 Tbsp of canola oil and add in the ginger, garlic and white part of the spring onion and cook for 1-2 mins stirring occasionally. Tip this into the sauce mix.
3. Next bring a small pot of water to boil and cook the edamame 1-2 mins then drain. Set aside.
4. Bring a large pot of water to boil and cook the ramen according to the instructions on the pack. Drain and set aside in a large bowl. Tip in the sauce mix, cucumber and edamame and combine thoroughly.
5. Pat the salmon dry and season with salt and pepper, taking special care to salt the skin side well, this helps the crisping process.
6. Heat the same pan you cooked the ginger etc to a med high heat and add 2 Tbsp of oil. Cook the salmon for 3-4 mins skin side down until nice and crispy. Turn and cook for a further 2-3 mins depending on how well you like it cooked. Salmon is best served pink in the centre. Let it rest while you plate the meal.
7. Divide the noodle mixture evenly among four bowls. Place salmon across the top and sprinkle with the green tops of the spring onions and the furikake.
Furikake crispy skinned salmon with edamame and miso noodles. Photo: Bec Stanley/ supplied