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Teriyaki salmon with edamame beans

Thisteriyaki salmon with edamame beansand noodles is on the table within 15 minutes. So it’s ideal for busy or lazy days - alternatively for laid-back dinner parties. It’s healthy, yummy and filling - also gluten-free and dairy-free. You can serve it with steamed rice, if preferred.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 wild salmon steaks
  • 2 Tbsp teriyaki sauce
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • For the beans:
  • 1 tsp sesame oil
  • 1 piece of ginger 2cm
  • 1 garlic clove
  • 1 pack spring onions
  • 1 small carrot
  • 200 g edamame beans
  • 2 Tbsp Kikkoman soya sauce
  • 1 tsp Mirin
  • 1 tsp Japanese rice vinegar
  • Chilli flakes optional
  • Toasted Sesame seeds to serve

Method
 

  1. Mix the teriyaki sauce oil and sesame seeds, then pour over the fish. Marinate for minimum an hour, up to 4 hours.
  2. Cut the garlic, ginger and spring onion into thin slices. Cut the carrot in half, then cut it into long, thin slices.
  3. Heat the oil in a casserole dish and gently fry these for a minute, then add the edamame beans, soy sauce, Mirin and rice vinegar. Put the fish on top, including the marinade. Drizzle with some lime juice. Put the lid on. Bring to boil, then turn down the heat and let the fish steam for about 5 minutes.
  4. Meanwhile, cook the rice noodles (or rice) according to the packet instructions, drain and keep warm.
  5. When the fish and beans are ready, serve them on top the noodles, garnished with toasted sesame seeds.