Recipe: Grilled Salmon with Edamame and Oranges
The dressing is used for the salad as well as a marinade for the salmon.
Yield: 4 servings
Time to marinate fish: 45 minutes
Active time: 40 minutes
- 1 large shallot; 1 1/2 teaspoons minced, remaining shallot thinly sliced
- 3 teaspoons white wine vinegar
- 1/3 cup walnut oil
- 2 teaspoons finely chopped orange zest, plus 1 tablespoon long strands for garnish
- 2 teaspoons honey or agave syrup (optional)
- 4 salmon steaks or 2 pounds salmon fillet
- 1 cup frozen shelled edamame
- 6 cups arugula or red leaf lettuce, washed and spun dry
- 2 navel oranges, peeled and sectioned (zest used above)
1. If time allows, soak minced shallots in vinegar for 30 minutes, and reserve remaining sliced shallot. (This optional soaking procedure is known as "macerating" and allows the shallot to soften, as well as permeate and absorb the flavor of the vinegar.)
2. Whisk together shallot, vinegar, oil, 2 teaspoons of the finely chopped orange zest and honey or agave, if using. Season to taste with kosher salt and freshly ground pepper. If time allows, let dressing stand an additional 30 minutes for flavors to combine.
3. Divide dressing. Lightly season fish with kosher salt and freshly ground pepper and, in a plastic bag or shallow dish, marinate salmon in 1/2 the dressing for 45 minutes, turning salmon after 25 minutes.
4. While salmon is marinating, bring a large pot of salted water to a boil. Cook edamame according to package instructions, or until just tender. Drain and rinse under cold water. Set aside.
5. Prepare a gas or charcoal grill to medium heat. Oil grill grates and grill salmon until cooked to desired level of doneness, about 4 minutes on each side. For best flavor, salmon should be pink at the center. (Remember that fish will continue to cook slightly after it is removed from the grill.)
6. While salmon is grilling, toss arugula or leaf lettuce, cooked edamame, orange sections and sliced shallot with remaining dressing. Serve salmon, garnished with orange zest, and surrounded by salad.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Aug. 8, 2011.