Michel Nischan's wild salmon is seared in tamari and miso, both fermented forms of soy that he says make the fish taste "a little bit mysterious." And his sauce of fresh edamame (soybeans) "is like a great white bean soup, warm and comforting."
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
  • Directions
    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.


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