Japanese Salmon in a Soy and Ginger Sauce with Soya Beans, Rice and Spring Onions

Soft, sweet salmon with classic oriental flavours - sesame, soy, ginger, lemon grass – and a pleasing bite from the green Soya and brown Aduki beans. Ready to simply cook from frozen (microwave only) but you can also dress to impress with the suprisingly easy serving suggestion below. 

1. Cook your Japanese Salmon. Mix the dish well in the container.
2. Put a metal ring into the centre of a shallow bowl. Spoon the salmon and rice into the ring. Pat it down gently.
3. On top of the salmon and rice, pile some roughly chopped oriental leaves, some fresh coriander leaves and a few finely sliced red chillis. Leave for a minute for the sauce to seep out and pool around the base of the ring.
4. Remove the ring carefully. If you’re using a ramekin, spoon in the dish, put the bowl on top (upside down) and then, holding the ramekin with one hand and the bowl firmly with the other, turn it over.
5. Leave for a minute for the sauce to seep out. Remove it carefully leaving behind a neat cylinder of salmon, rice and beans. Arrange your leaves carefully on top. As a final touch, carefully balance two or three batons of leek, spring onion or lemon grass on top.