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Using edamame in a familiar dish is an easy way to incorporate soy into your diet--you get 3.8 grams of soy protein per serving here. This recipe is also a smart use for leftover grilled or poached salmon.

Dana Jacobi
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water. Drain and place in a large bowl.

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  • Heat a nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine.

  • Heat oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.

Nutrition Facts

262 calories; calories from fat 27%; fat 8g; saturated fat 1.3g; mono fat 3.2g; poly fat 2.2g; protein 17.1g; carbohydrates 31.5g; fiber 4.8g; cholesterol 14mg; iron 3.6mg; sodium 418mg; calcium 137mg.
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