• 4 salmon fillets, skinned
  • a knob of butter
  • 1 tbsp sesame oil
  • 200g edamame beans
  • ½ yellow pepper, cubed
  • ½ red pepper, cubed
  • 175g sugar snap peas, sliced
  • 100g beansprouts


  • 2 tbsp honey
  • 2 tbsp miso paste
  • 2 tsp rice wine vinegar
  • 2 tsp soy sauce
  • 2 tsp ginger, finely grated


  1. Measure all of the marinade ingredients into a shallow bowl. Add the salmon and marinate for 2 hours. Pre-heat the oven to 200C / 400F. Line a baking sheet with non-stick paper.
  2. Heat a frying pan until hot. Add the butter, then fry the salmon on one side for 1 minute or until golden brown.
  3. Place browned side up onto the baking sheet. Bake for 15 minutes.
  4. Put the marinade into a small saucepan. Bring up to the boil stirring until slightly thickened.
  5. Cook the edamame beans in boiling water for 5 minutes. Drain and refresh in cold water. Shell the beans.
  6. Heat the sesame oil in a wok. Add the peppers and sugar snap peas and stir fry for a few minutes. Add the beans and marinade and toss over the heat. Season to taste.
  7. Remove from the heat and add the beansprouts.
  8. Serve with the salmon.
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