Baked salmon with ginger-soy glaze, steamed edamame, and sesame greens.
SBy sundeat
Servings
2
2 piece Salmon fillets
3 tbsp Soy sauce
1.5 tbsp Mirin
1 tbsp Sake
1 tbsp Fresh ginger, grated
1 clove Garlic
1 tsp Honey
2 tsp Toasted sesame oil
1.5 cup Frozen shelled edamame
5 oz Baby spinach
1 tsp Rice vinegar
2 tsp Toasted sesame seeds
1 piece Scallion (garnish)
1 pinch Flaky sea salt
Calories
857 kcal
Protein
122g
Carbs
23g
Fat
32g
Fiber
9g
Sugar
7g
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Glaze and Bake
1. Heat the oven to 200°C (400°F) and line a baking tray with parchment. Whisk the soy sauce, mirin, sake, grated ginger, garlic (finely grated), honey and 1 tsp of the sesame oil in a small bowl.
2. Pat the salmon fillets dry, place them skin-side down on the tray and spoon over half of the glaze. Let marinate for 10 minutes while the oven finishes heating.
2 piece Salmon fillets
3. Bake the salmon for 10 to 12 minutes, brushing with a little more glaze after 6 minutes, until it flakes easily and the center is just opaque. Reserve any remaining glaze for serving.
Sides
4. While the salmon bakes, steam or boil the edamame for 4 to 5 minutes until tender and bright green. Drain and toss with a pinch of flaky sea salt.
1.5 cup Frozen shelled edamame,
1 pinch Flaky sea salt
5. Heat the remaining sesame oil in a large skillet over medium-high heat. Add the spinach and toss for 1 to 2 minutes until just wilted, then remove from the heat and stir in the rice vinegar and half of the sesame seeds.
6. Slice the scallion thinly. Plate the salmon with the edamame and sesame greens, drizzle with the remaining glaze, and finish with the scallion and remaining sesame seeds.
