Teriyaki is probably the best known Japanese cooking method. Its also very popular, because of its sweet soy sauce flavor. Edamame are young soya beans. Mixed into rice, they add a lovely freshness to this dish, balancing the richness of the salmon.
This Teriyaki Salmon with Edamame Rice recipe is a mouth-watering dish. The tender and flavorful salmon is glazed with sweet and savory teriyaki sauce, and served alongside nutritious and delicious edamame rice. This dish is perfect for a quick and healthy weeknight dinner.
In a small bowl, mix together the soy sauce, honey, sugar, mirin and sake or white wine. Pour into a plastic dish and add the salmon fillets, skin side up. Marinade for 15 minutes,
In the meantime heat a non stick frying pan and pour in 1 tbsp. of vegetable oil take the salmon fillets from the marinade and smear with the remaining oil keep the marinade.
When the pan is hot, cook the salmon, skin side down, over a medium to high heat, until the skin turns crispy. Turn the fillets over and cook for a more few minutes. Pour the remaining marinade over the fish and turn the heat down to medium low. Cook for a further 5 minutes until the sauce had thickened using a spoon or pastry brush to keep coating the salmon with the marinade . Keep the salmon in the pre heated oven 200 degree C/fan 180 degree C/gas mark 6 to keep warm until you are ready to serve.
Put the cooked rice in a large bowl, mix in the sushi vinegar and add the edamame beans, sesame seeds, shish and chopped pickled ginger. Mix well and season to taste. Divide the rice between 4 individual plates.
Finally, place the salmon fillets on the plates and pour over the remaining sauce. Garnish with spring onion, sesame seeds and grated ginger.
