Crisp-edged salmon over broccoli and edamame with ginger, sesame, and a tangy soy-lime glaze.
EBy Eyekey
Servings
2
2 piece Salmon fillets, skin-on
3 cup Broccoli florets
1 cup Shelled edamame, frozen
3 clove Garlic
1.5 tbsp Fresh ginger, grated
3 tbsp Soy sauce
1 tbsp Mirin
1 piece Lime
1 tbsp Toasted sesame oil
1 tbsp Neutral oil
1 tbsp Toasted sesame seeds
2 piece Scallions
3 tbsp Water
0.25 tsp Salt
Calories
937 kcal
Protein
121g
Carbs
29g
Fat
41g
Fiber
11g
Sugar
5g
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Prep and Glaze
1. Zest half the lime, then juice the whole lime. Whisk the lime juice and zest with the soy sauce, mirin, sesame oil and half of the grated ginger to make the glaze. Mince the garlic and slice the scallions. Pat the salmon very dry and season the flesh with salt.
2. Heat the neutral oil in a large nonstick skillet over medium-high heat until shimmering. Place the salmon skin-side down, press gently for 10 seconds, and cook undisturbed for 5 minutes until the skin is crisp and the flesh is opaque two-thirds of the way up. Flip and cook 1 to 2 minutes more, then transfer to a plate.
3. Wipe out the skillet if needed and return it to medium-high heat. Add the broccoli and water, cover and steam for 3 minutes. Uncover, add the edamame, and stir-fry for 2 minutes until the water evaporates and the broccoli is bright green with charred edges.
3 cup Broccoli florets,
1 cup Shelled edamame, frozen,
3 tbsp Water
4. Push the vegetables aside, add the garlic and remaining ginger to the cleared space, and cook for 30 seconds until fragrant, then toss everything together.
3 clove Garlic,
0.8 tbsp Fresh ginger, grated
Glaze and Serve
5. Pour the glaze into the skillet and simmer for 1 minute until slightly syrupy and coating the vegetables. Divide the vegetables among plates, top with the salmon, and spoon over any remaining glaze. Garnish with sesame seeds and scallions.
1 tbsp Toasted sesame seeds,
2 piece Scallions
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