Miso Glazed Salmon with Edamame Salad
Instructions:
Japanese flavors predominate in this very healthy, tasty meal. Edamame Salad 1 bag (16 ounces) frozen shelled edamame (green soybeans) or frozen baby lima beans 1â„4 cup seasoned rice vinegar 1 tablespoon vegetable oil 1 teaspoon sugar 3â„4 teaspoon salt 1â„8 teaspoon ground black pepper 1 bunch radishes (8 ounces), each cut in half and thinly sliced 1 cup loosely packed fresh cilantro leaves, chopped
Makes 4 main-dish servings. Prep: 30 minutes Grill: 10 minutes
- Miso-Glazed Salmon
- 2 tablespoons red miso
- 1 green onion, minced
- 1 tablespoon grated, peeled fresh ginger
- 1 teaspoon brown sugar
- 1â„8 teaspoon ground red pepper (cayenne)
- 1 salmon fillet (11â„2 pounds), with skin
- Prepare outdoor grill for direct grilling over medium-low heat.
- Prepare salad: Cook edamame as label directs; drain. Rinse edamame with cold running water to stop cooking and drain again.
- In medium bowl, whisk vinegar, oil, sugar, salt, and pepper until blended. Add edamame, radishes, and cilantro and toss until evenly coated. Cover and refrigerate salad up to 1 day if not serving right away. Makes about 4 cups.
- Prepare salmon: In small bowl, with spoon, mix miso, green onion, ginger, brown sugar, and ground red pepper. Use to rub on flesh side of salmon.
- Place salmon, skin side down, on grill and cook until just opaque throughout, 10 to 12 minutes. Serve with edamame salad.