Teriyaki Salmon with Kamalis and Edamame

Ingredients

• 4 salmon fillets with skin (125 g each)
• 2 tbsp sesame seeds (30 g)
• 4 tbsp teriyaki sauce (15 g)
• 4 tbsp toasted sesame oil
• 1/2 tsp ginger powder
• 250 g ORYZA Kamalis fragrant rice
• Salt
• 400 g frozen edamame (young soybeans)

Instructions

1. 1.

   Rinse salmon fillets and pat dry. Mix 2/3 of the sesame seeds with teriyaki sauce, 1 tbsp sesame oil, and ginger powder; marinate salmon in this mixture for 20 minutes.

2. 2.

   While salmon marinates, heat 2 tbsp oil in a pot. Add Kamalis fragrant rice and sauté while stirring until grains are slightly translucent. Add 750 ml boiling, lightly salted water. Cover and cook over medium heat for 11 minutes until all water is absorbed. Fluff the rice with a fork at the end.

3. 3.

   Simultaneously, boil edamame beans in salted water for 5 minutes on medium heat. Drain, rinse under cold water, and let drain.

4. 4.

   Heat remaining sesame oil in a pan; fry marinated salmon fillets for 3–4 minutes per side over medium heat. Remove salmon and set aside to rest. Add edamame to the pan and warm in the sauce for another 3 minutes. Plate salmon with rice and edamame on four dishes and sprinkle with remaining sesame seeds.