Ingredients
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
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
Marinade
2 tbsp honey
2 tbsp miso paste
2 tsp rice wine vinegar
2 tsp soy sauce
2 tsp ginger, finely grated
2 tbsp miso paste
2 tsp rice wine vinegar
2 tsp soy sauce
2 tsp ginger, finely grated
Method
- 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.
- Heat a frying pan until hot. Add the butter, then fry the salmon on one side for 1 minute or until golden brown.
- Place browned side up onto the baking sheet. Bake for 15 minutes.
- Put the marinade into a small saucepan. Bring up to the boil stirring until slightly thickened.
- Cook the edamame beans in boiling water for 5 minutes. Drain and refresh in cold water. Shell the beans.
- 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.
- Remove from the heat and add the beansprouts.
- Serve with the salmon.
