Crispy Salmon with Jasmine Tea Rice and Wasabi Edamame Recipe
Ingredients
- Kosher salt
- 3/4 cup shelled frozen edamame
- 1 jasmine green tea bag
- 1 (4.5-ounce) bag boil-in-a-bag white rice
- 2 boneless skinless salmon filets, about 5 ounces each
- 1 teaspoon vegetable oil
- 3/4 tablespoon rice vinegar
- 1/2 tablespoon water
- 1/4 teaspoon granulated sugar
- 1 teaspoon mayonnaise
- Wasabi paste to taste
- Wasabi peas to garnish (optional)
Instructions
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