Salmon and Edamame in Ponzu Sauce
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 bag frozen edamame, shelled if available
  • 4 servings of salmon
  • 2 to 3 lemons, quartered
  • salt and pepper, to taste for the Salmon
  • 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)
  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