Prep 1 hr
Cook 20 mins
Healthy and fresh, this recipe is sure to entice the taste buds! Found in Oprah magazine.
- 3 tablespoons miso (light red or golden)
- 2 tablespoons tamari or 2 tablespoons soy sauce
- 4 (6 ounce) salmon fillets, skin removed
- 6 large garlic cloves, peeled
- 2 cups edamame (fresh or frozen shelled)
- 1⁄2 cup silken tofu
- 3⁄4 cup vegetable broth
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1 tablespoon grapeseed oil or 1 tablespoon rice oil
- In a small bowl, combine miso and tamari until smooth. Place salmon on a plate and coat with miso mixture; cover and refrigerate 1 hour.
- In a small saucepan, cover garlic with cold water. Bring to a boil, and pour off water. Cover with cold water again and bring to a boil. Reduce heat to low and simmer until garlic is tender, about 10 minutes; drain and set aside.
- Bring a large saucepan of water to a boil. Add edamame; reduce heat and simmer 3 ½ minutes; drain.
- In a food processor, combines edamame, tofu, and garlic. Process until smooth. With motor running, pour in broth. Add lemon juice, salt, and pepper; process to combine. Pour sauce into a saucepan; warm over low heat.
- In a large nonstick skillet, heat oil over medium-high heat. Add salmon fillets and reduce heat to medium. Cook salmon until well browned and just cooked trough, 3-4 minutes per side; serve with edamame sauce.