400 gram piece centre cut salmon, skin on
1 teaspoon sesame oil
1 teaspoon each black and white sesame seeds, toasted
1 teaspoon nanami togarashi
1 cup frozen podded edamame beans
50 grams snow peas
1 quantity hot cooked rice
4 green tea bags
2 cups boiling water
Preheat the oven to 200˚C.
Cut the salmon into 4 portions and place on a lined baking tray, skin side down.
Brush with sesame oil and sprinkle with a little sea salt. Combine the sesame seeds and nanami togarashi and sprinkle over the top.
Bake for 5-7 minutes or until just cooked through. Cooking time will depend on the thickness of the salmon.
Cook the edamame beans in boiling water for 5 minutes then drop in the snow peas and cook for another 30 seconds. Drain and refresh in cold water. Pat the snow peas dry on kitchen towels.
Infuse the tea bags in the boiling water for 2 minutes.
To serve: Divide the rice and edamame beans between bowls. Pour over the hot tea and top with the salmon. Thinly slice the snow peas and place over the salmon. Serve with extra nanami togarashi.