Crispy Salmon with Jasmine Tea Rice and Wasabi Edamame

Name: Crispy Salmon with Jasmine Tea Rice and Wasabi Edamame
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 177 milliliters shelled frozen edamame; 0 teaspoons granulated sugar; 2 servings Kosher salt; 1 teaspoon mayonnaise; 128 grams boil-in-a-bag white rice; 1 Tbsps rice vinegar; 2 boneless skinless salmon filets, about 5 ounces each; 1 jasmine green tea bag; 1 teaspoon vegetable oil; 2 servings Wasabi paste to taste; 1 Tbsps water

You can never have too many main course recipes, so give Crispy Salmon with Jasmine Tea Rice and Wasabi Edamame a try. One serving contains 584 calories, 45g of protein, and 18g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up wasabi paste, water, rice vinegar, and a few other things to make it today. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert.

Instructions

Fill a saucepot with water and a pinch of salt. Bring to a boil.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add the edamame and cook until bright green but not soft, about 1 minute.

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Edamame

Remove with a slotted spoon and set aside on a large plate.

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Slotted Spoon

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).

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Tea

Water

Rice

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.

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Salmon

Fish

Rice

Salt

Cooking Oil

Equipment you will use

Frying Pan

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.

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Fish

Equipment you will use

Frying Pan

Spatula

Tongs

Transfer to a paper towel-lined plate to drain excess oil.

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Cooking Oil

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Paper Towels

Whisk the rice vinegar, water, sugar, mayonnaise, wasabi paste, and a pinch of salt together in a bowl.

Ingredients you will need

Rice Vinegar

Wasabi Paste

Mayonnaise

Sugar

Water

Salt

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Whisk

Bowl

Add the warm edamame, and stir to combine. Divide rice between two plates. Top with fish and edamame and sprinkle with wasabi peas.

Ingredients you will need

Wasabi Peas

Edamame

Fish

Rice

Equipment

Ingredients

Servings:

177milliliters

shelled frozen edamame 0teaspoons

granulated sugar 2servings

Kosher salt 1teaspoon

mayonnaise 128grams

boil-in-a-bag white rice 1Tbsps

rice vinegar 2

boneless skinless salmon filets, about 5 ounces each 1

jasmine green tea bag 1teaspoon

vegetable oil 2servings

Wasabi paste to taste 1Tbsps

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.