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Tea-smoked salmon with zucchini salad

Chrissy Freer
  • 65 minutes
  • Serves 4

INGREDIENTS

4

each) salmon, skin on fillets

2 tbsp

Chives, fresh

300 g

Edamame, frozen

30 g

Green tea, leaves

4

Radishes

250 g

Red cabbage

3

Zucchini, large

1 tbsp

Mirin

1 1/2 tbsp

Salt-reduced soy sauce

1/2 tsp

Wasabi paste

70 g

Jasmine rice

1 1/2 tbsp

Brown sugar

1 tsp

Sesame seeds, lightly toasted

1 tsp

Sesame oil