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salmon Miso Slaw Bowl
Ready in 20 minutes
Serves 4 people
Ingredients
600g fresh salmon fillet 1 cup red rice
1 cup frozen edamame beans
neutral flavoured oil
1 bag THE WHOLE MIX Japanese Miso coleslaw
6 slices roasted seaweed, broken into pieces
12 slices crisp fried lotus root* or parsnip crisps
*Lotus root is bought sliced and frozen from Asian supermarkets. Thaw it by running it under cold water and then quickly pat dry and fry in hot oil until crisp. You need to work quite quickly as it can discolour once thawed.
Preparation
Slice the salmon into 4 portions.
Cook the rice according to packet instructions.
Once the rice is cooked, then bring a small pot of water to the boil, add the edamame to the pot and cook just until the water returns to the boil. Drain well.
Heat a large frying pan over a high heat and add a film of oil. Season the salmon well with sea salt.
Place the salmon skin-side down and cook for 4 minutes until the skin is crisp.
Carefully turn the salmon and cook a further 1-2 minutes before removing from the heat. While the salmon is cooking, distribute the rice, edamame and the slaw (without dressing and toppings) between 4 shallow bowls.
Sit the salmon on the rice and then tuck in the seaweed and lotus crisps.
Sprinkle over the black sesame seed sachet from the coleslaw pack as well as the crispy onions.
Serve each bowl with a spoonful of Miso dressing.
