This is one of those dinners for two that you could make for four, because it's company food. Perfectly seared crispy salmon with a crunchy golden crust, warm wasabi edamame salad, and rice scented with jasmine green tea. So easy, light, and healthy.
Start with boil-in-a-bag rice, which comes pre-portioned for two people and just follow the package instructions, except add a jasmine green tea bag to the boiling water, so that you're effectively cooking the rice in tea. The rice is stained and scented by the tea, and becomes this unique, subtly floral perfect-every-time rice. Such a cool trick.
While the rice cooks, sear the salmon in a nonstick pan until a dark crunchy crust forms on the fish. To pour over and flavor the salmon and rice, whisk up a light wasabi dressing and toss it with warm edamame. Stack the rice then the salmon on a plate, and pour the wasabi edamame salad over the top. The edamame is light and healthy and beautifully jade green. And the wasabi sauce pours in rivulets into the crevices of the salmon and down into that jasmine-scented rice. Who knew you could do so much in 15 minutes!
- Kosher salt
- 3/4 cup shelled frozen edamame
- 1 jasmine green tea bag
- 1 (4.5-ounce) bag boil-in-a-bag white rice
- 2 boneless skinless salmon filets, about 5 ounces each
- 1 teaspoon vegetable oil
- 3/4 tablespoon rice vinegar
- 1/2 tablespoon water
- 1/4 teaspoon granulated sugar
- 1 teaspoon mayonnaise
- Wasabi paste to taste
- Wasabi peas to garnish (optional)
Fill a saucepot with water and a pinch of salt. Bring to a boil. Add the edamame and cook until bright green but not soft, about 1 minute. Remove with a slotted spoon and set aside on a large plate. 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).
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. 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. Transfer to a paper towel-lined plate to drain excess oil.
Whisk the rice vinegar, water, sugar, mayonnaise, wasabi paste, and a pinch of salt together in a bowl. Add the warm edamame, and stir to combine. Divide rice between two plates. Top with fish and edamame and sprinkle with wasabi peas.