Salmon with spinach and edamame rice

Method

• Step 1
  Preheat 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 2
  Place 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 3
  Meanwhile, 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 4
  Divide rice mixture between plates. Carefully open parcels and transfer salmon and sauce to plates. Serve topped with remaining onion.