Sesame Salmon Bowl with Edamame and Cucumber

A satisfying bowl with pan-seared salmon, edamame and rice, topped with a spicy sesame soy dressing. Fresh, high in protein and ready in 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Salmon fillet, skinless
• 140 g Basmati rice
• 300 g Edamame, shelled (frozen)
• 0.5 pc Cucumber
• 1 pc Carrot
• 2 pc Spring onions
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Sesame seeds
• 1 tsp fresh ginger, grated
• 2 tsp Cooking oil
• Salt
• Pepper

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm, covered.
2. Cook the edamame in boiling salted water for about 4 minutes, drain and refresh under cold water.
3. Cut the cucumber and carrot into thin sticks or slices. Cut the spring onions into fine rings.
4. For the dressing, whisk together the soy sauce, rice vinegar, sesame oil and grated ginger in a small bowl.
5. Pat the salmon dry, cut into two pieces and season with salt and pepper.
6. Heat the cooking oil in a non-stick pan over medium heat and fry the salmon skin-side down for about 3 minutes, then flip and cook for another 2 to 3 minutes until done.
7. Divide the rice between two bowls, arrange the edamame, cucumber and carrot alongside, and place the salmon on top.
8. Drizzle with the dressing, sprinkle with spring onions and sesame seeds, and serve immediately.