GRILLED SALMON WITH EDAMAME COULIS
4 (6-ounce each) salmon fillets
1/4 cup sweet or mellow white miso
FOR THE EDAMAME COULIS:
3 large garlic cloves
1/3 cup frozen shelled edamame plus 2 tablespoons
1 tablespoon silken tofu, at room temperature
1 teaspoon mushroom soy sauce or tamari
Salt and freshly ground black pepper
1 teaspoon grapeseed or canola oil
2 teaspoons roasted sesame oil
Salt and freshly ground black pepper
Coat the salmon on both sides with the miso, using a tablespoon for each piece of fish. Set the fish on a plate, cover with plastic wrap, and refrigerate for 2 hours. Do not over-marinate, or the salt in the miso will start curing the fish.
Generously oil the grill. Heat it.
FOR THE COULIS:
Place the garlic in a small saucepan with 1 cup cold water and bring to the boil for 1 minute over medium-high heat. Drain the garlic and repeat this two more times, boiling the garlic 3 minutes in all. It will have the texture of a boiled onion. Coarsely chop the garlic.
Boil all the edamame until they are soft, 5 to 6 minutes. When the beans are cool enough to handle, squeeze to pop each one out of the thin skin covering the bean. Place 1/3 cup of the peeled beans in a blender. Reserve the remaining beans for garnish.
Add the blanched garlic, tofu, soy sauce, and 3 tablespoons warm water to the blender. Puree, adding more water if needed, a tablespoon at a time, to make a sauce that is smooth and spoonable. Season to taste with salt and pepper, and set aside.
Scrape the miso off the salmon. Wipe it with a damp paper towel to remove any remaining traces.
Place the salmon on the hot grill, skin side up. Cook until it well marked, 2 to 3 minutes. Rotate the pieces of fish 90 degrees and cook until grill marks are dark. Turn the fish. Cook until it is pink and still translucent in the very center, 3 to 5 minutes, depending on the thickness of the fillets. (They will continue cooking after being removed from the grill.) Transfer the fish to a plate and let it sit for 5 minutes.
Drizzle the Edamame Coulis generously on the plate. Set a piece of the salmon in the center of the sauce. Garnish with a tablespoon of the cooked edamame, sprinkled around the plate.
Servings: 4
Adapted from Source: Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse With 240 Recipes by Dana Jacobi
4 (6-ounce each) salmon fillets
1/4 cup sweet or mellow white miso
FOR THE EDAMAME COULIS:
3 large garlic cloves
1/3 cup frozen shelled edamame plus 2 tablespoons
1 tablespoon silken tofu, at room temperature
1 teaspoon mushroom soy sauce or tamari
Salt and freshly ground black pepper
1 teaspoon grapeseed or canola oil
2 teaspoons roasted sesame oil
Salt and freshly ground black pepper
Coat the salmon on both sides with the miso, using a tablespoon for each piece of fish. Set the fish on a plate, cover with plastic wrap, and refrigerate for 2 hours. Do not over-marinate, or the salt in the miso will start curing the fish.
Generously oil the grill. Heat it.
FOR THE COULIS:
Place the garlic in a small saucepan with 1 cup cold water and bring to the boil for 1 minute over medium-high heat. Drain the garlic and repeat this two more times, boiling the garlic 3 minutes in all. It will have the texture of a boiled onion. Coarsely chop the garlic.
Boil all the edamame until they are soft, 5 to 6 minutes. When the beans are cool enough to handle, squeeze to pop each one out of the thin skin covering the bean. Place 1/3 cup of the peeled beans in a blender. Reserve the remaining beans for garnish.
Add the blanched garlic, tofu, soy sauce, and 3 tablespoons warm water to the blender. Puree, adding more water if needed, a tablespoon at a time, to make a sauce that is smooth and spoonable. Season to taste with salt and pepper, and set aside.
Scrape the miso off the salmon. Wipe it with a damp paper towel to remove any remaining traces.
Place the salmon on the hot grill, skin side up. Cook until it well marked, 2 to 3 minutes. Rotate the pieces of fish 90 degrees and cook until grill marks are dark. Turn the fish. Cook until it is pink and still translucent in the very center, 3 to 5 minutes, depending on the thickness of the fillets. (They will continue cooking after being removed from the grill.) Transfer the fish to a plate and let it sit for 5 minutes.
Drizzle the Edamame Coulis generously on the plate. Set a piece of the salmon in the center of the sauce. Garnish with a tablespoon of the cooked edamame, sprinkled around the plate.
Servings: 4
Adapted from Source: Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse With 240 Recipes by Dana Jacobi
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