Things I have been cooking lately #157: Salmon with chilli edamame

This is yet another recipe from Lean in Fifteen. I think sooner or later Joe Wicks is going to sue me for copyright infringement but I I love his recipes and they have been so good for my gestational diabetes. I have to admit that before I made this I had never poached salmon before but I thought it gave the fish a lovely texture and made it easy to flake for this zingy salad.


Salmon with edamame

Adapted from Lean in 15 by Joe Wicks

2 salmon fillets
200g frozen edamame
1 red chilli, finely diced
1 teaspoon honey
2 teaspoons fish sauce
1 tablespoon soya sauce
2 teaspoons sesame oil
2 spring onions finely sliced
1 red pepper de-seeded and finely sliced
Handful of rocket leaves

Fill a saucepan and a small frying pan with boiling water. Slide the salmon fillets into the frying pan and drop the edamame into the other.

Simmer the edamame for 1 ½ minutes and then drain and rinse with cold running water. Poach the salmon for 12 minutes. Remove the fish from the water and place on a plate to cool.

Meanwhile mix together the chilli, honey, fish sauce, soya sauce, sesame oil and spring onions to make a dressing.

Tip the edamame into a bowl and add the red pepper and rocket. Pour over the dressing, toss to mix and serve.

Serves 2


  1. Awesome. You introduced me to the word “edamame” and I’ve learned it’s a soybean used in Asian cuisine. Not only that, you reminded me to poach salmon (I usually just grill it) and softening up the edamame via blanching.
    Never heard of rocket leaves, either. We would toss with parsley or cilantro.
    Looks delicious!

    1. I love edamame. I especially like the salted pods they serve in sushi restaurants. Soooo tasty!

      1. I’ll have to try them.

  2. That looks delicious. I love all the colors. I have some edamame in my freezer and this recipe looks like a winner 🙂

    1. I hope you get to try it out. I’ve made it a few times and loved it.

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