Slow Cooked Salmon with Edamame Salad
Photography Photography by Simon Devitt.
Serves: 6
INGREDIENTS
Salmon
500 grams salmon fillet, skin on
1 tablespoon light soy sauce
1 tablespoon sesame oil
Salad
300 grams edamame (Japanese soy beans)
150 grams snow peas
100 grams fresh shiitake mushrooms, cleaned and thinly sliced
2 spring onions, very thinly sliced
Dressing
1 tablespoon sesame seeds
1 tablespoon palm sugar
1 clove garlic, peeled
1 x 2cm piece of ginger
2 tablespoons rice vinegar
2 tablespoons soy sauce
METHOD
Salmon: Preheat the oven to 70ºC – no fan bake Remove the pin bones from the salmon – see page 109. Rub the soy sauce then the oil over the salmon making sure that every part is very well covered. Place in a shallow baking dish and cook for 15-20 minutes depending on the thickness of the fillet. If little white ‘beads’ appear on the top of the salmon then the oven is too hot, turn the oven off to finish cooking. The fish can be served
warm or cold.
Salad: Blanch the edamame and snow peas separately in boiling salted water until crisp tender then drain and plunge into cold water. Dry well, then mix with the shiitake and spring onions. Set aside until ready to serve.
Dressing: Dry toast the sesame seeds in a small fry pan and grind to a powder with the palm sugar in a mortar and pestle. Add the garlic and ginger and pound until you have a smooth paste. Add the rice vinegar and soy sauce. Mix well and toss through the edamame salad.
To serve: Place salad ingredients on a platter. Remove the skin from the salmon, break into chunks and arrange on top of the salad. Serves 6
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