Salmon Teriyaki with Edamame and Rice

By: Ramona Cuisine from ramonascuisine.com

By: Ramona Cuisine from ramonascuisine.com

"I am quite excited to share this dish with you and I cannot really recommend this Salmon teriyaki with edamame and rice dish enough as it is really fragrant and so truly yummy. In fact it’s so yummy that you might end up eating too much. You will see the way it disappears! Gine in 60 seconds or even less. Try as much as you possibly can and use jasmine rice specifically as it is amazingly tasty and no rice can beat its unique taste."

NotesTry this dish and if you make it once it will be a regular, I promise you. GONE in a blink of an eye
Only give this a try it and you will see how moreish this is. Oh La La!

Enjoy, enjoy, enjoy!!!

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Serves4

Preparation Time10 min

Cooking Time40 min

Ingredients

300 g thai jasmine rice
6 salmon fillets or slices
450 g edamame frozen
4 tbsp teriyaki sauce
3 tbsp red wine
1 tbsp balsamic vinegar (organic)
2 tbsp honey
1/4 tsp ginger (organic, optional) grated
5 tbsp tamari soy sauce (organic)
1-2 tsp Sesame seeds

Instructions

Wash, salt the fish and set aside for a while.
In a cooking pan put the honey and the Tamari (soya) sauce on a medium heat. When it begins to simmer add the red wine, balsamic vinegar sesame oil and cook for 3-4 minutes. Switch off the heat and add the grated ginger if you chose to put in. It is healthy so if you don't mind ginger don't think twice!
Meanwhile get the oven dish ready, pour some of the sauce in, arrange the fish and spoon the remainder of the sauce over the salmon. The dish should not be a lot larger than just accommodating all the fish in. The sauce will evaporate very quickly otherwise. I used a 20 cm dish for 6 medium salmon slices.
Place the fish in the oven and cook at 190 C for about 15 min. Take out, turn over and and place back in the oven for a further 15 minutes.
Cook the rice according to instructions on its package. try and stick with the recommended rice as it is so delicious!!! I would never try this dish with any other rice.
Place a pot with 750 -1000 ml water on high fire. When the water is beginning to boil then add the frozen edamame and cook for 5-7 min.
Serve all on a plate and the sauce left from cooking the salmon take out on a little ramekin or simply sprinkle all over the fish and the rice and serve.
It is simply .... moreish!