SALMON WITH CHILLI EDAMAME

Ingredients

• Atlantic salmon

  Fish, wild, raw

  1 fillet or 396g

• Soya Beans, Edamame

  Frozen Edamame beans - Tesco

  200g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Honey

  1 tsp or 7g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tbsp or 18g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Sweet, raw

  2 onion or 662g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

Directions

1. Bring two saucepans of water to the boil, then slide the salmon fillet into one and drop the edamame into the other. Simmer the edamame for 1 ½ minutes, then drain in a sieve or colander and rinse under cold running water. Poach the salmon for 12 minutes, or until just cooked through. Using a slotted spoon, carefully lift out the fish and place on a plate. When it is cool enough to handle, peel off the skin. Meanwhile, mix together the chilli, honey, fish sauce, soy sauce, sesame oil and spring onions to make a dressing. Tip the edamame into a bowl and add the red pepper, walnuts and rocket. Pour over the dressing and toss the whole lot together. Place the salad on a plate and serve the salmon on top. This tastes great still warm from the cooking or at room temperature – you decide!

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