Meals and Courses

Rice with Salmon and Lemon Ponzu Dressing

cook 20 mins
Tags: Quick eats
  • 400 g (13 oz) jasmine rice
  • 1 litre (1 3/4 pints) water
  • 4 salmon fillets
  • 2.5 cm (1 inch) piece of fresh root ginger, cut into matchsticks
  • 1 red chilli, sliced
  • 4 lemon slices
  • 75 g (3 oz) frozen shelled edamame beans
  • 1 tablespoon lemon juice
  • 4 tablespoons soy sauce
  • 1 tablespoon mirin
  • salt
  • 1 spring onion, sliced, to garnish
  • Put the rice and measurement water in a large, heavy-based casserole dish. Add a little salt and bring to the boil, then reduce the heat and simmer, uncovered, for 7 minutes until most of the water has boiled away.
  • Place the salmon on top, scatter over the ginger and chilli and arrange a lemon slice on each piece of fish. Cover and cook for a further 7 minutes until the fish is just cooked through.
  • Scatter over the edamame beans and leave to steam for 1 minute until heated through. Mix together the lemon juice, soy sauce and mirin and pour over the fish, then serve scattered with the spring onion.
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