Teriyaki Salmon with Edamame Bean Salsa
Food styling: Clare Lewis. Styling: Sue Radcliffe
Edamame beans and avocados make for a lively little salad to serve with teriyaki salmon, a favourite in my house, also when accompanied with samphire.
200g frozen soya (edamame) beans
4 x approx 120g skinned
2 tbsp teriyaki marinade
1 tbsp lime juice, plus wedges
1 tbsp sesame oil
sea salt, cayenne pepper
2 avocados, halved and pitted
¼ red onion, finely chopped
4 tbsp coarsely chopped coriander, plus extra to serve
- Bring a small pan of water to the boil, add the soya beans and cook according to the packet instructions, then drain them and refresh under the cold tap. Transfer to a large bowl and leave to cool for 15-30 minutes.
- To cook the salmon, heat a large nonstick frying pan over a medium heat, fry the top sideof the salmon fillets for about 3 minutes until lightly golden and cooked through by about a third, then turn and cook the other side for 1 minute. Drain off any oil, drizzle over the teriyaki and cook each side until caramelised, about 3 minutes in total. Exact timings here will depend on the thickness of the fillet; it should have just lost its translucency in the centre. Transfer to 4 plates.
- To finish the salad, toss the beans with the lime juice, sesame oil, some salt and cayenne pepper. Dice the avocado halves in the skin, scoop into the bowl and fold through, then mix in the onion and coriander. Serve the salmon with the salsa spooned on top, scattered with a little more coriander and accompanied by lime wedges.