Serves 2 

Salmon

2 skinless salmon fillets

½ tbsp honey

1 tbsp white miso paste

2 tsp sesame oil

2 tbsp sesame seeds 

1 tbsp coconut oil, for frying

Edamame Salad

¼ cucumber, sliced into small pieces

1 cup edamame beans

2 tbsp rice vinegar 

1 tbsp maple syrup

2 tsp sesame oil 

To serve: rice & pickled ginger 

Method

1. Cook your rice and edamame according to packet instructions. Set aside. 

2. For the salmon: slice the salmon into squares and set aside. Then combine the honey, miso, sesame oil in a bowl and stir until smooth. Add the salmon to the miso marinade and make sure each square is coated in the sauce. Place the sesame seeds onto a plate and carefully coat each square in the seeds. Once coated place on another plate until you have coated all the squares. 

3. Place a wide saucepan on a medium heat and add the coconut oil. When the oil has melted and the pan has warmed up add the salmon squares. Once each side of the salmon has got some caramelisation you can remove the pan from the heat and leave the salmon in the pan to warm through. They don’t take long to cook, but it’s important that your pan isn’t too hot so that it will burn the salmon. 

4. Place the edamame and cucumber into a bowl. Combine the dressing for the salad in a jug or a jar and then pour over the edamame and cucumber, stir. 

5. Plate up starting with the rice, followed by the edamame salad (make sure you use up all the dressing!) add your sesame salmon and then finish with some pickled ginger.