Edamame are very versatile and a perfect combination with salmon. Together with roasted broccoli (which stays crunchy, yumm) this makes a very quick and easy dinner. This baked salmon & edamame also is a great option to use up leftover edamame from that sushi night yesterday.
Did you know edamame are young soy beans? They are harvested at about 80% maturity , which gives them this buttery flavour. I think most people know edamame from when ordering sushi or poke- bowls, but as a bean they are very versatile. Let’s get to the recipe!
What you’ll need (for 1 person)
- 110 gr of broccoli
- 40 gr of edamame, shelled
- 120gr of salmon (without skin)
- 1 tbsp olive oil
- 1/2 tsp of ginger powder
- 1/2 tsp of garlic powder
- black pepper
Dishes you’ll make
- Cutting board
- Baking dish
How to make it
- Preheat your oven to 180°C.Wash your broccoli and cut into big florets. Cut each floret into slices, it doesn’t matter if some break down into small florets.
- Lay the florets down in your baking dish and scatter the edamame on top. Lay your fish in the middle and sprinkle over olive oil, ginger powder, garlic powder, black pepper and a good pinch of salt. Bake for 17 minutes. In the meanwhile: cut your lime into wedges and clean up.
- Take it out of the oven and add some lime juice on top. Serve immediately.
I just serve this as it is, but you can also pair it with some rice or maybe make a whole salad bowl with these roasted veggies and baked salmon on top.
In what kind of dish do you normally eat edamame? Have you ever cooked with them before? I would love to see it if you make this, so don’t forget to tag me on Instagram.
Looking for other easy recipes? Go here.
: Harold McGee, On Food and Cooking, p. 494