Roasted Togarashi Salmon with Citrus Sesame Dressing

Japanese shichimi togarashi is a mix of seven spices comparing chilies, aromatics, nori, and seeds. It lends heat and umami to a variety of dishes and is a great way of adding flavor in a dash. You’ll dun it in most supermarkets; it varies in heat so adjust the amount used according to your spice preference.

Serves: 4 | Prep Time: 10 Mins | Cooking Time: 30 Mins

Ingredients:

• 9 Ounces brown rice
• 7 Ounces frozen edamame beans
• 1 Head of broccoli
• 1 tablespoon sunflower oil
• 3/4 inch piece of ginger
• 4 Spring onions
• 4 Salmon fillets
• 1 tablespoon toasted sesame oil
• 3 tablespoons shichimi togarashi
• 4 Tablespoons tahini
• Juice of 1 lime
• 1 1/2 tablespoons mirin
• A pinch of salt

Instructions

1. Preheat the oven to 395F
2. Rinse the rice in a sieve and add to a pan with 17 fluid ounces of water. Bring to a boil and simmer for 25 minutes, adding the edamame beans for the final 5 minutes. Cover and leave to stand.
3. Cut the broccoli into small florets and the stalk into slices 3/8-inch thick. Tip into a large roasting tin, toss with the sunflower oil, and roast for 5 minutes.
4. Peel and finely grate the ginger. Finley slice the spring onions. Fold the ginger and half of the spring onions through the broccoli and make four spaces for the salmon fillets. Sprinkle over the sesame seed oil, 2 tablespoons of the soy, and the togarashi, and return to the oven for 1-12 minutes, until the salmon is just cooked through (it will flake easily to the touch when ready).
5. To make the dressinf=g, combine the tahini, lime juice, mirin, and sugar.
6. Drain the rice, if necessary, and top it with the salmon and vegetables. Drizzle over the dressing and sprinkle over the remaining spring onions before serving.