2 tablespoons low-sodium soy sauce
1 teaspoon wasabi powder (dried Japanese horseradish) or Wasabi in a jar
1 teaspoon fresh or pickled ginger
1/2 teaspoon dark sesame oil
2(6-ounce) skinless salmon fillets (about 1 inch thick)
3 finely chopped green onions
2 tomatoes cubed
1 cup of edamame beans
1 Tbs pickled ginger
1/2 cup cooked rice
Combine soy sauce, wasabi, ginger, and sesame oil in a large zip-top plastic bag; add fish. Seal and marinate at room temperature 5 minutes, turning the bag occasionally to coat.
Remove fish from the bag, reserving marinade.
Boil edamame beans and simmer 6 mins. and strain.
While fish marinates, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish and marinade; cook 3 minutes. Turn fish over. Reduce heat to medium; cook 8 minutes or until fish is done.
Place salmon and marinade from pan in a large bowl. Slice salmon for tossing. Toss with beans, tomatoes, and rice. Sprinkle green onions on top.
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.