Recipes

Honey Soy Grilled with Edamame

Honey Soy Grilled Salmon with Edamame
Serves 4
Salmon fillet stuffed with fresh herbs, naturally glazed and served with edamame on the side. No added fat makes this quick recipe healthy and delicious.
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Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Ingredients
  1. 1/4 cup packed cilantro leaves
  2. 2 scallions
  3. 2 teaspoons vegetable oil
  4. 1 teaspoon grated ginger
  5. Kosher salt and freshly ground pepper
  6. 4 center cut skin-on wild salmon fillets, about 6 ounces each
  7. 2 teaspoons fresh lime juice
  8. 2 teaspoons low-sodium soy sauce
  9. 2 teaspoons honey
  10. 1/4 teaspoon black sesame seeds
  11. 1 1/3 cups cooked edamame
  12. Lime wedges, optional garnish
Instructions
  1. 1. Preheat the grill over medium-high heat. Oil the grill grates.
  2. 2. Finely chop the cilantro and scallions, mix in the oil and ginger. Season with salt and pepper.
  3. 3. In the bottom of the salmon fillets, cut two 3-inch long slits through the skin lengthwise, going about halfway into the salmon. Stuff the slits evenly with the herb mixture. Season the fillets with salt and pepper.
  4. 4. Stir the lime juice, soy and honey together until smooth. Place the salmon, skin side up, on the grill and cook 3 to 4 minutes, until well marked.
  5. 5. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions
  1. 1.Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Then preheat the broiler.
  2. 2. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil until just cooked through,about 6 to 7 minutes, basting 3 to 4 times with the sauce.
  3. 3. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Adapted from Food Network
Adapted from Food Network
The Health Journal http://www.thehealthjournals.com/