Crispy Salmon with Jasmine Tea Rice and Wasabi Edamame Recipe

Nutrition Notes

Ingredients

• Kosher salt
• 3/4 cup shelled frozen edamame
• 1 jasmine green tea bag
• 1 (4.5-ounce) bag boil-in-a-bag white rice
• 2 boneless skinless salmon filets, about 5 ounces each
• 1 teaspoon vegetable oil
• 3/4 tablespoon rice vinegar
• 1/2 tablespoon water
• 1/4 teaspoon granulated sugar
• 1 teaspoon mayonnaise
• Wasabi paste to taste
• Wasabi peas to garnish (optional)

Preparation

1. 1

   Step 1

   Fill a saucepot with water and a pinch of salt. Bring to a boil. Add the edamame and cook until bright green but not soft, about 1 minute. Remove with a slotted spoon and set aside on a large plate. Add the tea bag to the water and return to a boil. Cook the rice in the tea water according to package directions (it will take approximately 10 minutes).
2. 2

   Step 2

   While the rice cooks, cook the fish. Season the salmon with salt on both sides. In a medium nonstick skillet, heat the oil over medium-high heat until shimmering. Place the fish, presentation side down, in the skillet, and sear until golden and crispy, about 6 minutes. Using tongs or a fish spatula, carefully flip the fish over and cook on second side until barely cooked through, about 2 minutes longer. Transfer to a paper towel-lined plate to drain excess oil.
3. 3

   Step 3

   Whisk the rice vinegar, water, sugar, mayonnaise, wasabi paste, and a pinch of salt together in a bowl. Add the warm edamame, and stir to combine. Divide rice between two plates. Top with fish and edamame and sprinkle with wasabi peas.

4. Bon appetit!