Pan-fried salmon with chilli edamame salad

A quick, summery and delicious dinner, adapted from a Joe Wicks lean in 15 recipe.

Took only around 20 mins to make! The recipe below is for one person. Here’s how to make it 🍴

Ingredients

Skin on salmon fillet

Handful frozen edamame

1/2 red chilli, deserves, finely diced

1 tsp honey

2 tsp fish sauce

1 tbsp light soy sauce

2 tsp sesame oil

2 spring onions, finely slices

1/2 red pepper finely sliced

Small handful walnuts, chopped roughly

Handful of rocket (I used a rocket, spinach and watercress mix)

Pinch of ground ginger

1 garlic clove, cut in half

Sprinkle of sesame seeds

Bring pan of water to the boil, drop in edamame and simmer for 1.5mins. Drain and rinse under cold water. Set aside
Mix together the chilli, honey, fish sauce, soy sauce, sesame oil and spring onions for the dressing. Set aside.
Now for the salmon! Rinse the fillet off and pat dry with kitchen towel. Season both sides with salt and pepper. Then on the skin side also rub in a pinch of ground ginger
Heat a frying pan on medium/high heat, with some veggie oil and the garlic. Place the salmon in the pan skin side down, press down. Cook for 3 minutes, the skin should crisp up nicely in this time. Flip and cook for a further 1.5-2mins.
Meanwhile, add the edamame, peppers, walnuts and salad leaves to the dressing and toss it all together.
Place the salad on a plate, slide the salmon on top, sprinkle over some sesame seeds. You can serve it cold as well, but it is delicious warm!

Enjoy and hope you give it a go – let us know what you think! 😋🌶🐟🥗