Salmon Main Asian

Sriracha salmon with edamame mash

Name: Sriracha salmon with edamame mash
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: /asian
Ingredients: 1/4 cup (60ml) soy sauce, or tamari; 2 tablespoons honey; 1 tablespoon sriracha; 1 tablespoon rice wine vinegar; 1 tablespoon grated ginger; 2 garlic cloves, crushed; 4 (x 180g) skinless salmon fillets, pin-boned; 400g fresh edamame beans, or frozen edamame (soybeans), podded; 100g fresh peas, or frozen peas; 1 tablespoon wasabi paste; 2 tablespoons pure (thin) cream; 30g unsalted butter; 1 tablespoon sesame oil; Pickled ginger, to serve (optional); Seaweed salad, to serve (optional); Micro coriander, to serve (optional)

4 ratings

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by Valli Little

delicious. team

Oct 03, 2015

Sriracha is a Thai hot sauce made from chilli peppers, vinegar, salt and sugar. It is soooo hot right now.

1/4 cup (60ml) soy sauce, or tamari
2 tablespoons honey
1 tablespoon sriracha
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
2 garlic cloves, crushed
4 (x 180g) skinless salmon fillets, pin-boned
400g fresh edamame beans, or frozen edamame (soybeans), podded
100g fresh peas, or frozen peas
1 tablespoon wasabi paste
2 tablespoons pure (thin) cream
30g unsalted butter
1 tablespoon sesame oil
Pickled ginger, to serve (optional)
Seaweed salad, to serve (optional)
Micro coriander, to serve (optional)

Method

1.

Combine soy, honey, sriracha, vinegar, ginger and garlic in an extra-large zip-lock bag. Add salmon, then seal and shake to coat. Set aside for 15 minutes to marinate.
2.

Meanwhile, place edamame and fresh peas in a pan of boiling salted water. Cook for 10 minutes (if using frozen peas, add for the final 5 minutes cooking time), or until tender. Drain and cool slightly. Transfer to a food processor with wasabi, cream and butter, and whiz until smooth. Return to pan and keep warm.
3.

Heat sesame oil in a frypan over medium heat. Drain salmon, reserving marinade. Add salmon to pan and cook for 2 minutes each side or until cooked on the outside but still translucent in the centre. Remove from pan and rest, loosely covered with foil, for 5 minutes.
4.

Add reserved marinade to pan and cook for 3-5 minutes until reduced by half.
5.

Divide edamame mash among serving plates. Top with salmon, drizzle with marinade and serve with pickled ginger, seaweed salad and micro herbs, if using.