Teriyaki salmon with edamame puree

Teriyaki salmon with edamame puree

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  • 2
  • Easy
  • Fat conscious Pescatarian
  • 10 minutes
  • 10 minutes


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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