Long hours, long days, long weeks. We’ve all had them. Sometime the last thing you want to do after an exhausting day at work is break open the fridge and cook up a homemade meal. But with a little prep ahead of time, you can have this healthy dish in minutes.
Rice — can be cooked up the night before if you’re really in the mood for saving time.
Frozen salmon — just pop it in the refrigerator the night before you want to cook it and it’ll be defrosted by the time you get home.
Edamame — can also be boiled up and then refrigerated the night before as well. Really, this is going to be so easy.
First things first: if you haven’t cooked up your edamame and rice, do this at the beginning. You can monitor the pots with boiling water and cooked rice as you prep the rest.
To cook the edamame — bring a pot to boil and add a bit of salt. Then add the uncooked soy beans and boil on medium heat for about 5 minutes, or until the beans inside the pods are tender.
For the rice, you should follow the instructions listed on the package. Keep both sides handy — we’ll be done with this meal before you know it.
Next up, let’s tackle the salmon.
If you are getting it ready the night before, you can always whip up a quick marinade. Some of my favorite are Soy Ginger or a Classic Lemon Butter. But I didn’t have time for that, so we’re spicing it up in real time. Still a great amount of flavor.
Take your filet and season with salt and pepper to taste, then splash with some lemon juice (preferably from a literal lemon, but out of a bottle will do just fine too).
Heat up a saucepan with a bit of oil or butter to cook. If you have a non-stick pan, this is even better. Flip the salmon, seasoned side down and let it sizzle.
While the bottom is cooking, sprinkle some salt and pepper to taste on the top of the salmon and splash a little more lemon juice. This way there is a good mix of flavor and juice simmering on the stove with the salmon and it will cook into the fish quicker.
You will only need about 5 minutes of cook time per side. Don’t overcook and leave on one side too long. You can always flip it over with an evened heat.
Once the first 5 minutes are up, flip the salmon over and cook for an additional 5 minutes on the other side. Depending on the thickness of your salmon filet, you might need a little more or a little less time on this. Keep an eye on the filet and check the center of the fish to see when it’s cooked all the way through.
Now is the fun part, it’s time to plate and eat!
Plate your rice first (I cooked up gluten-free white jasmine rice) and then lay the salmon filet on the side. Add your cooked edamame and sprinkle some salt on top of those to taste.
I’m a big fan of ordering a bowl of edamame at Japanese restaurants before a sushi meal, but have discovered they are incredibly easy to just make at home to get my fix.
Since this is a very simple dish with easy spices and flavor, its now you can dress it up even more to fit your taste. Like it spicy? drizzle some hot sauce over the fish and rice for a little kick or even add some soy sauce for a little extra flavor.
Additional fresh lemon juice is always encouraged too for a citrus freshness to the salmon. Make it your own and listen to your personal tastes to see what will make the dish even better than you pictured.