Ingredients
- 500g salmon fillet cut into 1 1/2 inch slices
- 1/8th tsp salt
- 1/8 tsp black pepper
- 1 Tbls light oil
- 2 Tbls butter
- 1 tsp ponzu sauce
- 1 clove garlic crushed
- 1 cup frozen edamame defrosted.
- 2 Tbls toasted sesame seeds
- 1 1/2 Tbls soy sauce
- 1 Tbls sugar
- 1/2 tsp sake
- 1/2 tsp mirin
- 1/2 spring onion sliced thin for garnish
Method
- Toast the sesame seeds and grind with a mortar and pestle or crush with a rolling pin. Reserve 1 tsp of sesame seeds for garnish, place the rest in a small bowl and set aside. Place the garlic, melted butter and ponzu sauce in a small bowl and mix well, set aside.
- Pat dry your salmon slices with paper towel and sprinkle both sides with salt and black pepper. Add oil to cast iron pan and heat to medium high, place salmon fillets skin side down, cover and cook for 2-2.5 minutes. flip and cook for another minute or until salmon is cooked to your liking.
- while the salmon is cooking boil the kettle. Pour boiling water over the edamame to heat them. Mix together the sesame, soy, sugar, sake and mirin. Drain the edamame and place in a small bowl, drizzle with the sesame dressing and top with the reserved sesame seeds.
- plate the salmon fillets and drizzle with the ponzu butter sauce, top with slice spring onion if using and serve with the edamame. Enjoy!
Product used in recipe
- Obento - Ponzu Sauce
- Obento - Cooking Sake
- Obento - Mirin Seasoning
- Lee Kum Kee - Premium Soy Sauce
