Salmon and Edamame in Ponzu Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 bag frozen edamame, shelled if available
  • 4 servings of salmon
  • 2 to 3 lemons, quartered
  • salt and pepper, to taste for the Salmon
  • PONZU SAUCE:
  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sesame oil
  • 1 tablespoon sweet wine
  • 1 green onion, finely chopped
  • ¼ teaspoon crushed red pepper (optional)
Instructions
  1. Cook edamame according to package directions, usually about 6 minutes. If still in shell, allow to cool slightly then shell and keep warm in a bowl. You may want to microwave for 30 seconds to 1 minute right before serving to ensure they are hot.
  2. Mix the ponzu sauce ingredients thoroughly.
  3. Refrigerate ponzu sauce for a half hour or longer. It's not essential, but does allow the flavors to blend.
  4. Pan fry or grill salmon, with lemon juice, salt and pepper. I like to marinate for a few minutes in the lemon juice before cooking.
  5. Place a ½ cup of cooked edamame on a plate, then top with salmon.
  6. Spoon ponzu sauce on edamame, sprinkling some on salmon too if you wish.
  7. Serve and eat while hot.
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/salmon-edamame-ponzu/