Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

2. 2

   In a shallow dish, combine 1 tablespoon of matcha powder, 2 tablespoons of panko breadcrumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the crust mixture.

3. 3

   Lightly brush 2 (6 oz) salmon fillets with 1 tablespoon of olive oil, then press each fillet into the matcha-panko mixture to coat evenly on one side.

4. 4

   In a small saucepan, whisk together 2 tablespoons of yuzu juice, 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of honey; bring to a gentle simmer for 3 minutes until slightly thickened.

5. 5

   Place the crusted salmon fillets onto the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily.

6. 6

   While the salmon bakes, steam 1 cup of shelled edamame until tender, then blend it with 1 minced garlic clove, 1/4 cup of vegetable broth, 1 tablespoon of butter, and a pinch of salt until smooth to form the puree.

7. 7

   Serve the baked matcha-crusted salmon immediately with a drizzle of the warm yuzu glaze and a generous dollop of the vibrant edamame puree.