Download on the App Store

Ginger Soy Salmon with Edamame Sesame Salad

Back to Nirmala's recipes

Ginger Soy Salmon with Edamame Sesame Salad

N

Curated for Stockpot by Nirmala

Stockpot recipe team

Ginger Soy Salmon with Edamame Sesame Salad

A fresh and colorful salmon dish paired with a nutritious salad, perfect for a quick and healthy dinner.

30 minutesServes 2Easy

Original source

Recipe by Intrepid Foodies on Intrepid Foodies

Stockpot imported and organized this recipe. Credit and the original post stay attached wherever it is shared.

What you'll need

Ingredients

1/2 oz Fresh Ginger Root
3 medium Garlic Cloves
1/2 oz Shallot
about 6 oz Salmon Fillets
1 Red Chili Pepper
1 cup Cherry Tomatoes, Halved
1 cup Mixed Salad Leaves
1 cup Shelled Frozen Edamame Beans
1 tbsp Sesame Seeds
1 tbsp Vegetable Oil
1 tbsp Light Soy Sauce
1 tbsp Rice Vinegar

https://www.stockpotai.com/recipes/ginger-soy-salmon-with-edamame-sesame-salad

1/2 tbsp Ketchup

1/4 cup Fresh Coriander Leaves

1 Spring Onion, Sliced

1/2 Lime

Cook it step by step

Method

1
Heat the oven to 350°F. Cook some brown rice according to package instructions.
2
Prepare the salad dressing by pounding 1/2 oz finely chopped ginger root, 3 medium garlic cloves, and 1/2 oz finely chopped shallot in a pestle and mortar. Reserve half of the paste for the salmon.
3
To the other half of the paste, add 1 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tbsp vegetable oil, 1 tbsp water, and the ketchup. Whisk together and adjust to taste.
4
Place the salmon fillets in a lined tray, check for any bones, and slather the reserved paste on top of each fillet.
5
Add a dash of soy sauce and vegetable oil to each fillet, then sprinkle with sesame seeds. Bake in the oven for 15 minutes.
6
Prepare the salad by combining mixed salad leaves, halved cherry tomatoes, sliced red chili, and sliced radishes in a bowl.
7
Boil 1 cup of shelled frozen edamame in a small pan until cooked through, then drain and let cool. Add to the salad and finish with the dressing, mixing well.
8
Serve the salmon with the salad and brown rice, garnishing with sliced spring onion, chopped chili, torn coriander leaves, and a spritz of lime juice.

View the original recipe by Intrepid Foodies