Miso-Seared Salmon With Edamame Sauce

3 tablespoons miso (light red or golden)
2 tablespoons tamari or soy sauce
4 (6 ounce) salmon fillets, skin removed
6 large garlic cloves, peeled
2 cups edamame (fresh or frozen shelled)
1/2 cup silken tofu
3/4 cup vegetable broth
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon grapeseed oil or rice oil

4 servings
1 hour 20 minutes 1 hr prep


1. 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.
2. 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.
3. Bring a large saucepan of water to a boil. Add edamame; reduce heat and simmer 3 ½ minutes; drain.
4. In a food processor, combines 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.
5. 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 trough, 3-4 minutes per side; serve with edamame sauce.





NUTRITIONAL FACTS
Calculated for 1 serving (0g)
Recipe makes 4 servings
Calories 468
Calories from Fat 171 (36%)
Amount Per Serving %DV
Total Fat 19.1g 29%
Saturated Fat 2.5g 12%
Polyunsat. Fat 9.3g
Monounsat. Fat 4.0g
Cholesterol 87mg 29%
Sodium 1539mg 64%
Potassium 1450mg 41%
Total Carbohydrate 22.8g 7%
Dietary Fiber 6.4g 25%
Protein 53.5g 106%
Vitamin A 831mcg 16%
Vitamin B6 0.5mg 27%
Vitamin B12 5.1mcg 84%
Vitamin C 42mg 71%
Vitamin E 1mcg 5%
Calcium 296mg 29%
Magnesium 139mg 34%
Iron 6mg 37%