1.         Place all the marinade ingredients into a large bowl and mix to combine.

2.         Add frozen salmon fillets and cover with cling film. Let the fillets defrost in the fridge preferably overnight.

Make the dressing sauce:

3.         In a small saucepan, combine all the ingredients. Bring to a simmer and turn the heat down to low. Simmer for 4 to 5 minutes, stirring occasionally, until the sauce coats the back of a spoon.

4.         Remove and set aside to cool.

5.         Remove salmon fillets from the marinade and pat dry.

6.         Bring a pot of water to boil and place the bamboo steamer tray over the pot. Line the bamboo steamer with parchment paper and place the salmon fillets on top.

7.         Cover with the lid and cook for 7-10 minutes.

8.         Place the frozen edamame in boiling water and bring back to the boil for 4 minutes and drain.

9.         Mix salad greens with edamame, orange segments and cucumber.

10.       Add salmon and pour over the dressing.

11.       Sprinkle with black sesame seeds, garnish with the spring onions and serve.

Κali Orexi!

*This recipe item is not found in foodhaus shop