Prepare Edamame Salad- Cook edamame as label directs; drain.
Rinse edamame with cold running water to stop cooking, and drain
again.
In medium bowl, whisk vinegar, oil, sugar, salt, and pepper until
blended. Add edamame, radishes, and cilantro, and toss until
evenly coated. Cover and refrigerate salad up to 1 day if not serving
right away. Makes about 4 cups.
Prepare Miso-Glazed Salmon- In small bowl, with spoon, mix miso,
green onion, ginger, sugar, and ground red pepper. Rub miso
mixture on flesh side of salmon.
Place salmon, skin side down, on hot greased grill rack over
medium-low heat. Cook 10 to 12 minutes or just until salmon
turns opaque throughout and flakes easily when tested with a fork.
Serve salmon with Edamame Salad; garnish with baby greens.
Originally Submitted
6/25/2009
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