Ingredients: |
Ingredients: 1 3/4 c frozen shelled edamame
salt and pepper
1 T rice vinegar
1 T freshly squeezed lemon juice
1-2 T toasted sesame oil, as needed
1 T chopped fresh chives, plus more for garnish
1/2 T chopped fresh mint
1/2 T grated ginger or 1/2 t red pepper flakes (optional)
1 egg white
1/4 c whole wheat or rice flour
1 c walnuts, very finely chopped
1 t dried basil
1 T coconut or grapeseed oil
4 4-oz salmon fillets, skin removed
|
Directions: |
Directions:Preheat the oven to 400ºF.
Steam or boil the edamame beans until softened, about 8 minutes. Drain the beans and transfer to a food processor or blender. Add a pinch of salt and pepper, the rice vinegar, lemon juice, and 1/2 T sesame oil. Pulse the beans until fairly smooth but still slightly chunky, adding a little sesame oil or water as necessary to loosen it. Transfer to a bowl, add the chives and mint, and stir to combine. Add salt and pepper to taste, stir in the ginger or red pepper flakes if you want a kick.
Combine the egg white and 1 T water in a bowl and whisk. Put the egg white mixture in a shallow bowl and the flour in a second shallow bowl. In a third shallow bowl, stir together the walnuts, a pinch of salt, and basil. Heat the coconut/grapeseed oil in a large ovenproof pan over medium heat. Working with one piece of salmon at a time, dip one side of the fillet in the flour, then the egg white, then the walnuts, which should be chopped finely enough to adhere. Repeat with the remaining fillets. Place the fillets, crust side down, gently in the pan and sear for about 3 minutes, then flip and sear the other side, about 2 minutes more. Put the pan in the oven and cook until the salmon reaches the desired doneness, 4-5 minutes.
On each plate, put a generous dollop of the edamame mash and place the warm salmon on top. Garnish with chives and serve. |
This recipe for Walnut-Crusted Wild Salmon with Edamame Mash is from