Miso-seared Salmon With Edamame Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 bring a large saucepan of water to a boil. add edamame; reduce heat and simmer 3 ½ minutes; drain.
• 4 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.
• 5 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.