- 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
- 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
How to Make It
Arrange an oven rack in center of oven, and preheat broiler.
Combine the first 5 ingredients (through brown sugar) in a bowl.
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.
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.