One pot, no prep, and if using parchment paper inside the skillet, hardly any clean up. Need I say more?
Here’s how this goes. Put your parchment paper in the skillet and add the rice, water and oil. Top with skinned salmon and frozen shelled edamame. Wrap tightly and cover. Cook according to recipe and finish with soy, soyaki, ponzu, or any store-bought Asian sauce of your choice and garnish with sesame seeds.
I didn’t use the parchment paper because the Le Creuset is quite heavy and keeps the steam in well, but if you are using a standard skillet with a lid, use the parchment paper to seal in the steam.
- If you are using an oven safe skillet, you could avoid the stop top altogether, and pop this baby in the oven all sealed up with lid on, around 400 degrees for about 25 minutes and it should cook just as well. I know it’s mind blowing to think that rice can cook in an oven, but it did for me, so it can. Try it, I dare ya!
- You could also add a bed of spinach over the rice to get some extra veggies in.
- Store-bought frozen, shelled edamame
- Store-bought Asian sauce
- Have the fishmonger skin the salmon
Steamed Salmon in Rice, Edamame and Sesame
- 2 Tbsp Sesame Oil
- 1.5 lbs of salmon (skinned)
- 2 c rice (rinsed) any kind except the instant kind
- 3 c water (possibly more or less depending on what type of rice you are using, so follow box for water amount)
- 1/4 tsp salt
- 1 Tbsp minced garlic or garlic paste
- 1 package of shelled edamame
- 1/4 c soy, soyaki, ponzu or any Asian sauce of your choice
- Step 1 Cut 2 feet of parchment paper and center it in a 10-inch skillet that has a tight fitting lid. Try to position the paper so that the liquids will not seep below the paper. If using a Le Creuset or something like it, you will not need to use the parchment paper.
- Step 2 Brush the salmon with half of the sesame oil mixed with half of the garlic. Turn burner to medium low heat. The remaining oil and garlic, along with the rice, salt and water, all goes in and will sit in the skillet on top of the parchment paper. Stir to combine. Lay the fish on top of the rice and arrange the edamame on top of the fish. Drizzle with 1 Tbsp more of sesame oil mixed with the rest of the garlic. Fold the paper over to cover the fish and tuck and fold the seam (edges) together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes or until you hear it come to a boil. DO NOT OPEN THE PAN. Reduce the heat to medium-low and continue to cook for another 25 minutes. Remove the pan from the heat and carefully unwrap the paper to check and see if fish and rice are done.
- Step 3 Drizzle with a store-bought Asian sauce such as ponzu, soyaki or soy sauce, and garnish with sesame seeds. Bring the skillet to the table and serve! Enjoy!