Servings: Serves 4
- 3 tablespoons light red or golden miso
- 2 tablespoons tamari or soy sauce
- 4 (6-ounce) salmon fillets , skin removed
- 6 large cloves garlic , peeled
- 2 cups fresh or frozen shelled edamame
- 1/2 cup silken tofu
- 3/4 cup organic vegetable broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon grapeseed or 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 1/2 minutes; drain.
In a food processor, combine 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 through, 3 to 4 minutes per side; serve with edamame sauce.