When my friends are coming over for dinner, this is the recipe they request! Simply bake the salmon at a high temperature, pour the garlic-tamari dressing over and sprinkle the crunchy, bright edamame right on top! It doesn’t get easier than this. My kids fight for the edamame smothered in the zesty sauce.
- Cook Time
- Prep Time
- 1 (2-pound) fillet of salmon, skin removed
- 2 garlic cloves, minced
- ½ cup tamari sauce (Japanese soy sauce usually made with a byproduct of miso paste instead of wheat)
- Juice from half of an orange
- 3 tablespoons raw honey
- ½ teaspoon toasted sesame oil
- 3 tablespoons sesame seeds
- 1 ½ cups shelled edamame, thawed
- Kosher salt and black pepper, to taste
1. Preheat the oven to 450°F.
2. Place the salmon in a lightly greased baking dish, season lightly with salt and pepper. Bake, covered, for 15 minutes or until cooked to your liking.
3. Meanwhile, place the garlic, tamari, orange juice, honey, and sesame oil into a glass jar and shake well to combine.
4. Remove fish from oven and cool for 15 minutes. Rinse the thawed edamame under some warm running water. Once the fish has cooled down, pour the sauce over the fish. Sprinkle the edamame over and serve. (No, the edamame does not need to be cooked—they have actually already been cooked before packaging and only need to be defrosted!).
Recipe published in JOY of KOSHER with Jamie Geller Shavuot 2015. Subscribe Now.
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