Salmon skewers with edamame, toasted nori and furikake
Here’s the kind of yum salmon dinner everyone will love; it’s got a lovely sweet-sticky glaze, lashings of Japanese rice, some avo, a salad with rich miso dressing and – the star of the piece – salmon. Little umami touches of toasted nori and the Japanese furikake seasoning add pops of savoury goodness, but leave these off kid’s plates if you think they’ll go ‘eewww.’ We don’t want to be responsible for that!
SERVES 4
300g (about 2 cups) frozen edamame
2 sheets nori
4 wooden skewers, soaked overnight
4 x 150g skin on salmon fillets
2 tbsp peanut oil
1 tbsp finely shredded ginger
3 tbsp light soy sauce
2 tbsp honey
3 Lebanese cucumbers, peeled and thinly sliced
1 large, ripe avocado, cut into 1 cm pieces (optional)
Large handful rocket, mizuna, watercress or mesclun
steamed Japanese rice, to serve
furikake (Japanese sushi seasoning), for sprinkling
Dressing
2½ tbsp white miso
2½-3 tbsp tbsp rice vinegar, to taste
2½-3 tbsp mirin, to taste
2 tbsp sesame oil
1 garlic clove, finely grated or chopped
Bring a small saucepan of lightly salted water to the boil for the edamame.
Meanwhile, toast the nori by passing it briefly through a gas flame, moving each piece around so it toasts all over. Alternatively, you can toast it in a small frying pan for around 10 seconds over high heat until it crisps. Set aside. For the dressing, whisk all the ingredients together in a large bowl until smooth. Taste, then season with salt and pepper.
Cook the edamame for 2 minutes or until tender, drain well, then cool under running water. Drain well again, then shake dry in a colander. Add the edamame, cucumber and avocado, if using, to the dressing in the bowl, but don't toss. Set aside.
Thread each salmon fillet on a skewer, then pat dry using paper towel. Heat a large, heavy-based frying pan over medium-high heat, add the oil, then cook the salmon, skin side down, for 3-4 minutes or until the skin crisps. Turn and cook for about 1 minute on each side and on the top. Working quickly, remove the salmon, add the ginger to the pan, then cook for 1 minute, stirring, or until it just softens. Add the soy sauce and honey, stirring to combine; the mixture should instantly bubble. Return the salmon to the pan and turn to coat it in the glaze.
Add the leaves to the salad mixture in the bowl and gently toss to combine. Serve the salmon in bowls over rice, with the salad to the side. Crumble large pieces of nori over and sprinkle with furikake, to taste.
