There aren’t many easy balanced healthy dinners you can whip up in half an hour (despite what some chefs say) but this truly is one of them. When I want something fresh, colourful which I know won’t leave me feeling overly full this is my go to.
If you haven’t already got a packet of shelled edamame in your freezer do it now. I might sound like a pretentious prick saying that but you really can find them everywhere now, and you’ll always need a few good staples from a Chinese supermarket, make this one of them. They’re a fantastic ingredient thrown into any salad to beef it up, give more flavour and texture.
Here’s my ginger salmon with rich, seasoned Japanese salad.
1/2 fresh ginger root
3 med garlic cloves
2 salmon fillets
1 red chilli
Peppers, cherry tomatoes, radishes, mixed salad leaves (as much or as little as yo want)
Shelled frozen edamame beans
Light soy sauce
1/2 tbsp ketchup (odd I know but stick with it)
Handful coriander leaves
1 spring onion
1. Heat the oven to 180c. Put some rice onto cook (brown rice goes well).
2. Prepare the salad dressing by pounding 3 tbsp finely chopped ginger root, 3 small garlic cloves and 1/2 tbsp finely chopped shallot in a pestle and mortar. Conserve 1/2 the paste for the salmon.
3. To the other half add 1 tbsp rice vinegar, 1 tbsp light soy, 1 tbsp veg oil, 1 tbsp water and the ketchup and whisk together. Add any more of each of the ingredients to your taste.
4. Place the salmon in a lined tray, check for any bones. Then add the paste you saved to the top of each fillet, slather it on and make sure you’ve covered every side.
5. Then add a dash of soy and veg oil to each fillet, salmon is fairly fatty on its own so it only needs a tiny bit. Then sprinkle with some sesame seeds. Place the tray in the oven for 15 mins no more (it’s expensive so don’t overcook it!)
6. Prep the salad by adding the salad leaves, cherry tomatoes (chopped in half), fine cut strips of pepper and find slices of radish to a bowl.
7. Add 2 handfuls of froze edamame to lukewarm water in a small pan. Boil on high heat til cooked through then drain and leave to cool. Once cooked add to the salad, finish with the dressing, mix through and finish with some sesame seeds.
8. When the salmon is ready serve with the salad and the rice, garnish with some finely chopped chilli and spring onion and some torn coriander leaves. Add a spritz of lime juice to finish.
Simple quick (if you hustle!) guilt free and full of flavour.