© Ryan Szulc
Seaweed salmon with gingery edamame
Dishes that you can prep or cook ahead to save time later
These showstopper salmon fillets look and taste amazing, yet they’re easy to make. They’re dinner-party fancy, but weeknight easy too. They’re also perfect for a fill-the-freezer rally. Roll up a dozen at once and you’re all set for many meals ahead. Fire them in the oven straight from the freezer or give them 30 minutes or so on the counter to begin thawing. Either way, they’ll take a bit longer to cook. After 20 minutes of bake time, cut a small slit with a paring knife to check whether they’re cooked.
Today for tomorrow:
• Prepare and roll the fresh nori-wrapped salmon in advance.
For the salmon
¼ c. (60 ml) of your favorite miso paste
2 tbsp. (30 ml) sesame oil
1 tbsp. (15 ml) sugar
1 tbsp. (15 ml) grated frozen ginger
1 tbsp. (15 ml) rice vinegar
2 nori seaweed sheets, cut in half
4 skinless salmon fillets (5 oz./140 g or so each)
For the edamame
2 c. (500 ml) frozen shelled edamame
1 in. (2.5 cm) frozen ginger, grated
¼ c. (60 ml) water
1 tsp. (5 ml) soy sauce
1 tomato, diced
Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Line a baking sheet with parchment paper or foil.
In a small bowl, stir the miso, sesame oil, sugar, ginger and vinegar into a thick paste. Lay the nori sheets on your work surface. Smear the miso paste all over the salmon, then neatly fold and roll the nori around the salmon, making a neat package. Arrange the bundles seam side down on the baking sheet. Bake until tender, 15 minutes (20 minutes from frozen).
While the salmon bakes, make the edamame. In a small pot, combine the edamame, ginger, water and soy sauce. Cover and simmer until the beans are tender, 5 minutes. Toward the end, uncover and finish evaporating most of the moisture. Remove from the heat and stir in the tomato. Serve the baked salmon with a spoonful of the gingery edamame. Makes enough for four; easily doubled.
• Tightly seal the uncooked salmon bundles in individual sandwich bags and refrigerate for a day or two before baking; tightly seal cooked leftovers and store in the fridge for just a few days.
• Tightly seal the uncooked salmon bundles in individual sandwich bags and freeze for up to 30 days. Thaw in the fridge for 1 day before baking.
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