Lean15 Series: Salmon with Chilli Edamame

- This recipe is based on the Lean in 15 cookbook by Joe Wicks -

Serves: 2 Prep Time: 5 mins | Cook Time: 12 mins


- 2 x 250g Salmon Fillet, skin on (£4.30)
- 400g Frozen Edamame (£2)
- 1 Red Chilli, finely diced (65p)
- 2 tsp Honey
- 4 tsp Fish Sauce
- 1 tbsp light Soy Sauce
- 4 tbsp Sesame Oil
- 4 Spring Onions, finely sliced (55p)
- 1 Red Pepper, de-seeded and sliced (50p)
- 25g Walnuts (£2.60)
- Handful of Rocket leaves (£1)

Total: £11.60


1. Bring two saucepans of water to the boil, then slide the salmon filet into one and drop the edamame  into the other. Simmer the edamame for 1 and a half minutes, then drain in a sieve and rinse in cold running water. Poach the salmon for 12 minutes or until just cooked through. Using a slotted spoon, carefully lift out the fish and place on a plate. When it is cool, peel off the skin.

2. Meanwhile, mix together the chilli, honey, fish sauce, soy sauce, sesame oil, and spring onions to make a dressing.

3. Tip the edamame into a bowl, and add the red pepper, walnuts and rocket. Pour over the dressing and toss the whole lot together.

4. Place the salad on a plate and serve the salmon on top. Serve and enjoy!



  1. Ooooh! I'm such a big fan of walnuts in salad so this looks like a real winner! You've presented this in such an aesthetically appealing way, wow! I'd love to know whether you found this meal very filling, as I sometimes find that salmon leaves me still a bit peckish even after eating!

    Abbey 😘 www.abbeylouisarose.co.uk

  2. Nearly opted out of the Walnuts due to the hearty price but it felt essential and we don't regret it! I know what you mean about salmon, but I personally thought it was filling, there's quite a bit there (although it might not look it) you could always throw in another peice of salmon if it's not filling!

    Thank you for reading and commenting☺💓


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