Name: Sesame-Ginger Glazed Salmon with Silky Miso Edamame Purée
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skinless salmon fillets (6 oz each); 2 tbsp low-sodium soy sauce; 1 tbsp toasted sesame oil; 1 tbsp honey; 1 tbsp fresh ginger, grated; 2 tsp rice vinegar; 1 clove garlic, grated; 1 cup shelled edamame (thawed if frozen); 1 tbsp white miso paste; 1/3 cup low-sodium chicken or vegetable broth; 2 tbsp plain Greek yogurt (or plant-based yogurt); 1 tbsp fresh lemon juice; 1 small zucchini, thinly sliced; 1 tbsp neutral oil (like avocado or canola); 1/2 tsp salt; 2 tsp sesame seeds; 2 green onions, thinly sliced

Sesame-Ginger Glazed Salmon with Silky Miso Edamame Purée

CitrusyFig3842

This Sesame-Ginger Glazed Salmon with Silky Miso Edamame Purée is a showcase of Asian fusion flavors with a California twist. The salmon is glazed in a fragrant blend of sesame, ginger, and honey, then roasted for a tender, succulent finish. The silky miso edamame purée offers a protein-rich, creamy base, balancing umami and gentle tang with every bite. Sautéed zucchini adds freshness and color, while a sprinkle of sesame seeds and green onions brings crunch and brightness. With layered flavors and satisfying textures, this dish is designed to be both gentle on digestion and exciting to the palate, making plant-forward eating something to truly celebrate.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk soy sauce, sesame oil, honey, ginger, rice vinegar, and garlic. Place salmon fillets on the baking sheet, brush with half the glaze. Reserve the other half.
Roast salmon for 10-12 minutes, brushing with remaining glaze halfway through, until just cooked through and flaky.
Meanwhile, bring a small pot of water to a boil. Add edamame and cook for 3 minutes. Drain and transfer to a blender with miso paste, broth, Greek yogurt, lemon juice, and 1/4 tsp salt. Blend until smooth and silky. Taste and adjust seasoning if needed. Keep warm.
Heat neutral oil in a nonstick pan over medium-high heat. Add zucchini, season with 1/4 tsp salt, and sauté until just tender and lightly golden, about 3-4 minutes.
To serve, spread a bed of miso edamame purée on each plate. Top with salmon fillet, arrange sautéed zucchini alongside, and garnish with sesame seeds and green onions.