Crispy Salmon with Jasmine Tea Rice and Wasabi Edamame
- Kosher salt
- 3/4 cup shelled frozen edamame
- 1 jasmine green tea bag
- 1 (4.5-ounce) bag boil-in-a-bag white rice
- 2 boneless skinless salmon filets, about 5 ounces each
- 1 teaspoon vegetable oil
- 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)
- Produce
- Edamame, frozen (3/4 cup)
- Jasmine green tea bag (1)
- Wasabi peas (1)
- Seafood
- Salmon filets, boneless skinless (2)
- Condiments
- Mayonnaise (1 teaspoon)
- Rice vinegar (3/4 tablespoon)
- Wasabi paste (1)
- Cooking & Baking
- Granulated sugar (1/4 teaspoon)
- Kosher salt (1)
- Vegetable oil (1 teaspoon)
- Drinks
- Water (1/2 tablespoon)
- Other
- 1 (4.5-ounce) bag boil-in-a-bag white rice
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 19, 2012 (4 months ago).
76 people saved this recipe.
