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Teriyaki salmon with edamame puree

By Abigail Donnelly
2
Easy
10 minutes
10 minutes

Ingredients

  • 150 g podded edamame beans
  • Sprigs of mint
  • 2 T melted butter
  • 2 fillets salmon
  • 1 t sesame oil
  • Teriyaki sauce
    • For serving

  • Edamame-bean puree

Method

Preheat the oven grill. Blanch podded edamame beans with a few sprigs of mint for 1 minute.

Refresh in cold water, purée with melted butter and season to taste.

Using a sharp knife, score the skin of the salmon. Add sesame oil to a hot pan, then cook the fish, skin side down, for 2 minutes, or until the skin is brown and crisp.

Turn and sear briefly on the other sides. Transfer, skin side up, to a baking tray, drizzle with teriyaki sauce and grill for 1 minute.

 

Serve with the edamame-bean purée.