- 1 teaspoon S&B Wasabi paste
- 2cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 1 tablespoon mirin
- 1 teaspoon caster sugar
- 2 teaspoons sesame seeds
- 1/4 cup tamari
- 4 cups (400g) frozen edamame, thawed
- 4 x 150g skinless boneless salmon fillets
- 1 cup SunRice Naturally Rice & Quinoa
- 100g snow peas, trimmed, halved diagonally
- 2 teaspoons sesame oil
- 3 green onions, thinly sliced diagonally
- 50g baby spinach
- four 25cm square pieces of foil, four 10cm x 15cm pieces of baking paper.
- Step 1Preheat oven to 200C/180C fan-forced. Combine wasabi, ginger, garlic, mirin, sugar, sesame seeds and tamari in a small bowl. Squeeze soy beans from pods. Discard pods.
- Step 2Place 1 piece of baking paper onto the centre of each piece of foil. Top each with a salmon fillet and drizzle with 1 tablespoon of tamari mixture. Fold edges of foil together to enclose filling. Place parcels on a baking tray. Bake for 20 minutes, for medium, or until cooked to your liking.
- Step 3Meanwhile, cook rice blend following absorption method on packet, adding soy beans and snow peas in the last 5 minutes of cooking. Remove from heat. Stir in oil, 3/4 of the onion and remaining tamari mixture. Top with spinach. Set aside, covered, for 5 minutes. Stir to combine.
- Step 4Divide rice mixture between plates. Carefully open parcels and transfer salmon and sauce to plates. Serve topped with remaining onion.
- High fibre
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas