Glazed Salmon With Edamame

Yunhee Kim
Make this one-dish, Asian-inspired meal for a quick and flavorful dinner tonight. The salmon gets its memorable flavor from the easy, 5-ingredient sauce.

Yield:

Makes 4 servings (serving size: 4 ounces salmon, 1/4 teaspoon soy glaze, and 1/3 cup edamame purée)

Recipe Time

Prep: 15 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 238
Fat 10 g
Satfat 1 g
Monofat 3 g
Polyfat 3 g
Protein 29 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 72 mg
Iron 2 mg
Sodium 481 mg
Calcium 36 mg

Ingredients

2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon seasoned rice vinegar
1 teaspoon hoisin sauce
1 teaspoon packed light brown sugar
1 pound salmon, skinned and cut crosswise into 4 equal pieces
2 teaspoons yellow or white miso
4 teaspoons mirin (sweet rice wine)
2 tablespoons fresh orange juice
1 1/3 cups frozen shelled edamame
1/4 teaspoon salt
Orange zest, for garnish

Preparation

1. Arrange an oven rack in center of oven, and preheat broiler.

2. Combine the first 5 ingredients (through brown sugar) in a bowl.

3. Place a layer of aluminum foil on a baking sheet or broiler pan, and coat with cooking spray. Place salmon on foil, and brush with half the soy glaze. Broil 3 minutes; remove from oven, and brush with remaining glaze. Broil 3 minutes more or until salmon is flaky.

4. Combine miso, mirin, and orange juice in a blender. Boil edamame in lightly salted water for 3–4 minutes or until tender; drain, reserving 4 tablespoons cooking liquid. Add edamame, reserved water, and salt to blender; pulse. Arrange 1/3 cup purée on each of 4 plates. Top with 1 piece of salmon, and drizzle with 1/4 teaspoon soy glaze from baking sheet. Garnish with orange zest.

Note:

Marge Perry,

January 2009