Miso-Glazed Salmon with Edamame Salad

This Miso-Glazed Salmon with Edamame Salad has delicious Japanese flavors, plus it is a healthy meal to serve your family!

Edamame Salad:

16 oz. bag frozen shelled edamame

1/4 cup seasoned rice vinegar

1 Tbsp. vegetable oil

1 tsp. sugar

3/4 tsp. salt

1/8 tsp. ground black pepper

1 bunch radishes, each cut in half and thinly sliced

1 cup loosely packed fresh cilantro leaves, chopped

Miso-Glazed Salmon:

2 Tbsp. red miso

1 green onion, minced

1 Tbsp. grated, peeled fresh ginger

1 tsp. brown sugar

1/8 tsp. cayenne pepper

1 1/2 lbs. salmon fillet, with skin

Prepare outdoor grill for direct grilling over medium low heat.

To prepare Edamame Salad: Cook edamame per package directions, drain. Rinse edamame with cold running water to stop cooking and drain again.

In a medium  bowl, whisk vinegar, oil, sugar, salt, and pepper until blended. Add edamame, radishes and cilantro and toss to evenly coat.

Cover and refrigerate salad up to 1 day, if not serving right away.

To prepare Salmon: In a small  bowl mix miso, green onion, ginger, brown sugar and cayenne pepper. Rub on the flesh side of salmon.

Place salmon, skin side down on grill and cook until just opaque throughout, about 10-12 minutes.

Serve with Edamame Salad.

Makes 4 servings

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