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.
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- Yield:serves 2
- Active time: 15 minutes
- Total time: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.