Ingredients

Method

• 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

Ingredients

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.