Salmon with Chilli Edamame
Nutrition per serving
| Calories | 712 kcal |
| Protein | 58.8 g |
| Carbs | 33.4 g |
| Fats | 40.7 g |
| Saturated Fat | 4.5 g |
| Monounsaturated Fat | 8.7 g |
| Polyunsaturated Fat | 17.7 g |
| Sugars | 18.1 g |
| Fiber | 11.8 g |
| Sodium | 1,065 mg |
Ingredients
| Salmon Fillets | |
| Red Chilli Pepper | |
| Honey | |
| Fish, Sauce | |
| Soy Sauce made from soy and wheat (shoyu), low sodium | |
| Sesame Oil | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Red Bell Pepper (capsicum) | |
| Walnuts | |
| Arugula (Rocket) | |
| Frozen Edamame |
1. Finely slice spring onions, de-seed and slice red pepper. Red chilli is finely diced – careful with seeds if require milder taste. Have two saucepans of water on the boil.
2. Poach the salmon for 12 minutes in one saucepan Then carefully lift out the salmon and place on a plate. When it is cool enough to handle, peel off the skin.
3. At the same time add the edamame into the other saucepan and simmer for 1½ minutes, then drain in a sieve or similar and rinse under cold running water
4. Meanwhile, mix together the chilli, honey, fish sauce, soy sauce, sesame oil and spring onions to make a dressing.
5. Tip the edamame into a bowl and add the red pepper, walnuts and rocket. Pour over the dressing and toss the whole lot together.
6. Place the salad on a plate and serve the salmon on top. Serve warm or allow to cool to room temperature to your preference.