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.