Salmon with spinach and edamame rice

Salmon with spinach and edamame rice
Prep Time:15
Cook Time30
Serves: 4

Yummy asian meal with salmon, wasabi and edamame.


  • 1 teaspoon wasabi paste
  • 1 inch piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 tablespoon mirin
  • 1 teaspoon caster sugar
  • 2 teaspoons sesame seeds
  • 1/4 cup tamari
  • 4 cups frozen edamame, thawed
  • 4 x 5 ounce skinless boneless salmon fillets
  • 1 cup SunRice Naturally Rice & Quinoa
  • 3.5 ounces snow peas, trimmed, halved diagonally
  • 2 teaspoons sesame oil
  • 3 green onions, thinly sliced diagonally
  • 2 ounces baby spinach


Step 1

Preheat oven to 200C/180C fan-forced. Combine wasabi, ginger, garlic, mirin, sugar, sesame seeds and tamari in a small bowl. Squeeze soy beans from pods. Discard pods.

Step 2

Place 1 piece of baking paper onto the centre of each piece of foil. Top each with a salmon fillet and drizzle with 1 tablespoon of tamari mixture. Fold edges of foil together to enclose filling. Place parcels on a baking tray. Bake for 20 minutes, for medium, or until cooked to your liking.

Step 3

Meanwhile, cook rice blend following absorption method on packet, adding soy beans and snow peas in the last 5 minutes of cooking. Remove from heat. Stir in oil, 3/4 of the onion and remaining tamari mixture. Top with spinach. Set aside, covered, for 5 minutes. Stir to combine.

Step 4

Divide rice mixture between plates. Carefully open parcels and transfer salmon and sauce to plates. Serve topped with remaining onion.