Matcha Glazed Salmon with Edamame Puree

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 1 tablespoon of matcha powder, 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil to create the matcha glaze.

2. 2

   Pat dry 2 pieces of 6-ounce salmon fillets with paper towels, then season both sides of the salmon with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat, then place the seasoned salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.

4. 4

   Flip the salmon fillets, reduce heat to medium, and brush a generous amount of the matcha glaze over the top of each fillet, cooking for another 4-6 minutes or until cooked through, brushing with more glaze occasionally.

5. 5

   While the salmon cooks, bring a small pot of water to a boil, add 1.5 cups of shelled edamame, and cook for 3-4 minutes until tender-crisp, then drain well.

6. 6

   In a food processor, combine the cooked 1.5 cups of edamame, 2 minced cloves of garlic, 1 inch of grated fresh ginger, 1/4 cup of vegetable broth, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper, then process until smooth and creamy, adding a little more broth if needed for desired consistency.

7. 7

   Serve the matcha glazed salmon immediately over a bed of the warm edamame puree.