Salmon with Wakame & Edamame
over rice with furikake, cucumber & zesty sambal mayo- Vis
- Gluten
- Tarwe
- Sesamzaad
- Soja
Recipe Developer Steffi: "The salad in this recipe is inspired by 'Sunomono', a Japanese cucumber salad that is often served as a side dish. The dressing consists of simple but tasty ingredients, and to give it a luxurious twist, I added edamame!"
Ingredients
75 g
White long grain rice
1 piece
Salmon fillet
(Contains: Vis)
½ piece
Garlic
25 g
Wakame
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ piece
Cucumber
50 g
Edamame
(Contains: Soja)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Furikake
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
¼ piece
Lime
Not included in your delivery
180 milliliters
Water for the rice
¼ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] mayonnaise
½ teaspoon
Sambal
½ tablespoon
[Reduced salt] soy sauce
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Boil the water (see pantry for amount).
- Meanwhile, crush or mince the garlic.
- Heat a light drizzle of sunflower oil in a pot or saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes, then add the rice and the water.
- Boil the rice for 10 - 15 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered. Season to taste with salt and pepper.
- Cut the lime into eight wedges.
- Juice one lime wedge per person directly into a salad bowl.
- Add the white wine vinegar, the sesame oil and half of the soy sauce. Mix well to combine.
- Season to taste with a pinch of salt, along with more lime juice and/or soy sauce as preferred.
- Slice the cucumber into thin crescents, then transfer to the salad bowl.
- Add the edamame and toss well to combine with the dressing, then set aside.
- Pat the fish dry with kitchen paper, then season with salt and pepper.
- Melt a small knob of butter in a frying pan over medium-high heat.
- Fry the fish on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes.
- Deglaze with the rest of the soy sauce.
- In a small bowl, combine the mayonnaise with the sambal and the juice of one lime wedge per person.
- Season to taste with salt and pepper.
- Serve the rice on plates. Top with the cucumber salad, the wakame and the fish.
- Drizzle with the sambal mayonnaise and garnish with the furikake.
- Serve with any remaining lime wedges.
