- Sea salt
- 3/4 cup shelled frozen edamame
- 1 jasmine green tea bag
- 1 4.5-ounce bag boil-in-a-bag white rice
- 1 teaspoon vegetable oil
- 2 5-ounce skinless, boneless fillets of salmon
- 3/4 tablespoon rice vinegar
- 1/2 tablespoon water
- 1/4 teaspoon granulated sugar
- 1 teaspoon mayonnaise
- Wasabi paste to taste
- Wasabi peas to garnish (optional)
Fill a saucepot with water and a pinch of salt. Add the tea bag and bring to a boil. Remove the tea bag, and cook the rice in the tea water according to patch directions. In the last 90 seconds of cooking, plunge the edamame into the boiling water with the bag of rice. Drain both, keeping the rice and edamame separate.
Season the salmon with salt on both sides. In a medium-sized nonstick skillet, heat the oil on medium-high heat. Place the fish, presentation side down, in the skillet, and sear until golden and crispy, about 6 minutes. Use tongs to flip the fish over, and finish cooking for another 2 minutes.
Meanwhile, whisk the rice vinegar, water, sugar, mayonnaise, wasabi paste, and a pinch of salt together in a bowl. Add the warm edamame, and stir to combine. To plate the dish, place some jasmine tea rice on a plate. Top with fish. Spoon the warm edamame salad on top, and crown with crushed wasabi peas. Done!print this recipe