TERIYAKI SALMON BOWL WITH EDAMAME BEANS AND BROWN RICE

Oily fish, such as salmon, is rich in omega-3 fatty acids, which studies suggest, may lower your risk of depression. It’s recommended that you eat at least two portions a week. This bowl of goodness is a delicious step towards that goal.

SERVES 4

✣ 300g (10oz) short-grain brown rice

✣ 3tbsp rice vinegar

✣ 30g (1oz) pickled ginger, roughly chopped

✣ 4 salmon fillets

✣ Juice of 1 lime

✣ Bunch of spring onions – reserve 2 whole ones and finely sliced the rest

✣ 6 peppercorns

✣ 3tbsp soy sauce

✣ 2.5cm (1in) piece of ginger, peeled and finely grated

✣ 1tbsp brown sugar

✣ 1tsp cornflour mixed with 1tbsp water

✣ 150g (5oz) frozen edamame beans

✣ 1tbsp sesame seeds

✣ 2tbsp sesame oil

✣ 1 carrot, julienned

✣ 8 radishes, finely sliced

1

Rinse the rice and place in a pan. Cover with 1cm (½in) of water and a pinch of salt. Bring to the boil, then lower to a medium heat. Cover and cook for 45 mins or until the water has evaporated and the rice is tender. Stir through 2tbsp rice vinegar and the pickled ginger. Add salt to taste.

2

When the rice is almost ready, place the salmon in a high-sided frying pan and cover with cold water. Add the lime juice, the 2 whole spring onions, peppercorns and a pinch of salt. Bring to a simmer and cook for 8 mins. Remove the salmon and flake, discarding the skin. 3 For the teriyaki sauce, place the soy sauce, 1tbsp rice vinegar, grated ginger, sugar and cornflour paste in a small pan and bring to the boil – cook for a couple of mins, whisking occasionally until it has reduced into a syrupy consistency.

4

Blanch the edamame beans in salted boiling water for 2 mins, drain and run under cold water. Stir in the sesame seeds and sesame oil. 5

Divide the rice between 4 bowls, and top with the salmon and beans. Add the carrot, radishes and chopped spring onions. Drizzle over the teriyaki sauce.