I forgot to add the orange juice to the edamame, and it still turned out great!
Glazed Salmon With Edamame
Prep: 15 minutes; Cook: 9 minutes.
Yield: Makes 4 servings (serving size: 4 ounces salmon, 1/4 teaspoon soy glaze, and 1/3 cup edamame purée)
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Amount per serving
- Calories: 238
- Fat: 10g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 3g
- Protein: 29g
- Carbohydrate: 7g
- Fiber: 2g
- Cholesterol: 72mg
- Iron: 2mg
- Sodium: 481mg
- Calcium: 36mg
- 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
- 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.
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