Teriyaki salmon with sesame edamame

• 4 skin-on salmon filletsabout 170g each
• 80 ml store-bought teriyaki sauce
• 300 g frozen shelled edamame
• 1 tbs avocado oil
• ½ tsp kosher salt
• 2 tsp toasted sesame oil
• 1 tbs rice vinegar
• 1 tbs sesame seeds
• 3 scallionsthinly sliced
• ¼ tsp black pepper

1. 1

   Pat the salmon fillets dry with paper towels and season the flesh side with kosher salt and black pepper. Let them sit at room temperature while you prep the edamame.

   Tip: Dry skin is the secret to crispy skin — really press those paper towels in.

2. 2

   Bring a saucepan of water to a boil. Add the frozen edamame and cook until tender and bright green, about 3-4 minutes. Drain well.

   Tip: Start this first so it's ready by the time the salmon is done.

3. 3

   While the edamame cooks, heat the avocado oil in a skillet over medium-high heat until it shimmers. Place the salmon fillets skin-side down and press gently with a spatula for the first 30 seconds to prevent curling. Cook without moving until the skin is deep golden and crispy and the flesh has turned opaque about two-thirds of the way up, about 4-5 minutes.

   Tip: Resist the urge to move the fish — let the skin do its thing against the hot pan.

4. 4

   Flip the salmon and cook flesh-side down for just 1-2 minutes until lightly golden. The center should still be slightly translucent for medium doneness. Remove the fillets to a plate.

5. 5

   Reduce the heat to medium-low and pour the teriyaki sauce into the same skillet. Let it bubble and thicken until it coats the back of a spoon and smells caramelized and sweet, about 1 minute. Return the salmon skin-side up and turn each fillet to glaze on all sides.

   Tip: Keep the heat gentle here — teriyaki scorches fast once it starts reducing.

6. 6

   Toss the drained edamame with the toasted sesame oil and rice vinegar. Divide the edamame among four plates, nestle a glazed salmon fillet on top of each, and spoon any remaining teriyaki glaze from the skillet over the fish. Scatter with sesame seeds and sliced scallions.

   Tip: Keeps in the fridge for up to 2 days. Reheat salmon gently in a skillet over medium-low heat to keep the skin crispy.

• skillet (30cm (12-inch))
• saucepan (2-liter (2-quart))
• cutting board

Per serving

Nutritional values are estimates only.