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Crispy Salmon with Jasmine Tea Rice and Wasabi Edamame

[Photograph: Kerry Saretsky]

Start by boiling boil-in-a-bag (perfectly portioned for two and failsafe) in water steeped with a bag of jasmine green tea. The tea infuses into the rice, staining it and scenting it with tea leaves and jasmine. Amazing result for no effort whatsoever.

While the rice cooks, sear salmon in a hot pan until a crispy, crunchy coating forms on the fish. You don't need to do much to the salmon, just that makes it exceptional. Then, whisk together a light wasabi dressing using bright rice vinegar, and toss it with warm edamame (I warm them directly in the water I use for the rice). Pour the warm edamame salad over the crispy rice and the jasmine tea rice, and get eating.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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