Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Meanwhile, trim the spinach stalks. Place the leaves in a colander and pour the freshly boiled water from a kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. Peel and mince the garlic.
3 Make sauce
Add the tahini, miso, honey and vinegar to a bowl and whisk. Gradually add 1/2/2 tbsp of water and continue to whisk until smooth. Set aside.
4 Cook spinach
Heat a pan over a high heat with a drizzle of vegetableoil. Add the garlic and edamamebeans and fry for 1 min. Remove the pan from the heat and add the soysauce, sesameoil, sesameseeds and chopped spinach. Toss. Transfer to a bowl or plate.
5 Fry salmon
Portion the salmon. Return the pan to a high heat (no need to wash it) with another drizzle of oil. Once hot, add the salmonfillets and cook for 3-4 min on either side until cooked through. Season with salt and pepper.
Serve the salmon with the spinachsalad and sushiginger to the side. Drizzle the salmon with the sesamesauce.
Tip!Fussy kids? Serve their salmon without the sauce!