This dish takes a maximum of 20-minutes to prepare (faster if you have steamed rice on hand), and is oh-so-yummy and guilt-free

Serves 2

Ingredients:

2 medium eggs, at room temperature

2 salmon fillets, about 140g each

½ teaspoon salt

80g frozen edamame (about 12 pcs per person)

2 portions steamed rice (this recipe shows red rice, but you may use your preferred rice)

For garnishing

½ chilli flakes

1 teaspoon seaweed flakes

1 teaspoon soy sauce

Method:

1. For the eggs and edamame: First, bring a small pot of water to boil. When boiling, add your eggs, and set a timer for 5 minutes.
2. Prepare a bowl of cold water with ice. When the 5 minutes is up, remove the eggs from the hot water and add to the iced water. Set the eggs aside.
3. In the same pot of hot water, add your frozen edamame and allow to boil for 1 minute, then drain.
4. Sprinkle the drained edamame with a large pinch of salt and toss together.
5. For the salmon: Use a paper towel and pat your salmon fillets dry. Sprinkle all over with ¼ teaspoon of salt.
6. Place the salmon, skin side down, onto a cold non-stick pan. 
7. Then, turn the heat to medium high. Use a spatula to gently press down on the salmon pieces so that the skin does not curl up.
8. After 1 minute, you can stop pressing down, but continue to allow the salmon to cook on its skin for 1 more minute. Do not move the salmon. 
9. After 2 minutes, the skin will be crisp, turn the salmon and cook on the remaining 3 sides for about 30 seconds each. Remove from heat, and pat the excess oil off with paper towels.
10. Gently peel your eggs.
11. To assemble, portion your rice into two plates or bowls and divide the edamame between the bowls. Add the salmon fillets and drizzle with soy sauce. Then cut each egg in half and sprinkle with seaweed and chilli flakes.