Sesame Salmon with Green Tea Rice

Dish - Everyday Dish - - Mains -

Pre­heat the oven to 200°C.

Cut the salmon into 4 por­tions and place on a lined bak­ing tray, skin side down. Brush with sesame oil and sprin­kle with a lit­tle sea salt. Com­bine the sesame seeds and nanami tog­a­rashi and sprin­kle over the top.

Cook the edamame beans in boiling wa­ter for 5 min­utes then drop in the snow peas and cook for another 30 sec­onds. Drain and re­fresh in cold wa­ter. Pat the snow peas dry on kitchen tow­els. In­fuse the tea bags in the boiling wa­ter for 2 min­utes.

To serve: Di­vide the rice and edamame beans be­tween bowls. Pour over the hot tea and top with the salmon. Thinly slice the snow peas and place over the salmon. Serve with ex­tra nanami tog­a­rashi. Serves 4

Bake for 5–7 min­utes or un­til just cooked through. Cook­ing

time will de­pend on the thick­ness of the salmon.

Nanami tog­a­rashi, edamame beans: see Glos­sary page 138

GINGER AND CARAMEL SALMON WITH ASIAN GREENS [ recipe next page] STEAMED FISH AND COUS­COUS PARCELS [ recipe pre­vi­ous page]

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.