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Miso Glazed Salmon with Edamame (fresh soy beans) Salad Recipe

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This recipe for Miso Glazed Salmon with Edamame (fresh soy beans) Salad, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Westergren Family


1 bag (16 ounces frozen shelled edamane
3/4 tsp. salt (green soybeans) or frozen baby lima beans
1/8 tsp. ground black pepper
1/4 c. seasoned rice vinegar
1 bunch radishes (8 oz.), each cut in half
1 T. olive oil/canola oil (cold pressed) and thinly sliced
1 tsp. sugar
1 c. loosely packed fresh cilantro leaves, chopped

Miso Glaze:
2 T. red miso
1 T. brown sugar
1 green onion, minced
1/8 tsp. ground red pepper (cayenne)
1 T. grated, peeled
1 salmon fillet with skin (1 pounds)
fresh ginger and baby greens for garnish

Cook edamame as label directs; drain. 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. 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. Serve salmon with Edamame Salad; garnish with baby greens.




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