- 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
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.