Enjoy a burst of Asian flavours with tender salmon fillets are marinated in a tangy sauce and cooked to perfection. The accompanying bulgur pilaf is packed with protein and fiber, thanks to the addition of edamame. A simple and satisfying meal that’s perfect for any weeknight.

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Asian Salmon with Edamame Bulgur

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Fusion

Servings: 4 People

Ingredients

• 4 Salmon fillets , 200-220g each, skin on
• 30 ml Lemon Juice
• 40 ml Soy Sauce
• 15 ml Chili Sauce
• 20 ml Sesame Oil
• 2 tbsp Honey
• 2 tbsp Ginger , grated
• 2 Cloves Garlic , grated
• 5 Scallions , green parts only, very finely minced
• 1 tsp Sesame Seeds for Garnish

For the Bulgur

• 400 g Bulgur
• 300 g Edamame Beans , frozen
• 2-3 Scallions , white parts
• 40 ml Lemon Ponzu Sauce
• 40 ml Soy Sauce
• 30 ml Teriyaki Sauce
• 20 ml Sesame Oil
• 1 tbsp Dry Ginger , heaped
• 1 tbsp Vegetable Stock , powder
• 1000 ml Water , warm

Instructions

• We start with the bulgur by adding in a medium pot on high heat all the ingredients except of the bulgur and mixing well. Then we add the bulgur, we cover the pot with its lid, bring to a boil and turn off the heat. Allow to absorb all the liquid for about 12’.
• Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 10’.
• In the meantime, we cook the edamame beans in hot boiling water for about 8-10’ aiming not to be overcooked.
• We fluff the bulgur add the edamame beans and the scallions and we mix. We keep aside.
• Prepare the salmon’s sauce by combining in a bowl all the ingredients except of the salmon fillets and we keep aside.
• Take an oven dish and add the salmon fillets skin side down. Then pour just enough of the sauce on top of each fillet to almost cover them but not to have a lot of liquids in the dish. If there are a lot of liquids then remove with a spoon.
• We cook them in the air-fryer for 9’ at 100° C., then for 4’ in the grill/broiler of the air-fryer to crust a bit the top.
• Serve, while discarding their skin, with the edamame bulgur while sprinkling some sesame seeds on top salmon fillets and enjoy.