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Cooking With Edamame

Updated on September 19, 2011

Edamame the other bean

Lately I have bean working with all kinds of beans, because they are so many types I really wanted to work with something that I never worked with before so a friend suggest Edamame.

Grilled Salad and Edamame Salad

Grilled Salmon with Edamame Salad

Edamame is an excellent source of protein and high in both fiber and iron. These delicious beans are perfect served hot or cold as an appetizer or after-school snack with just a sprinkling of salt. Yum!

So what I have done is pared edamame with a nice piece of salmon along with a radish salad for everyone to try.


2 tablespoons sesame oil, divided

1/4 cup rice wine vinegar, divided

4 (4-ounces) sockeye salmon fillets

1/2 (16-ounces) bag frozen shelled edamame (green soybeans), thawed

1 (8-ounces) bunch radishes, halved and cut into very thin slices

1/3 cup chopped fresh cilantro leaves

Combine 1 tablespoon oil and 1 tablespoon vinegar in small bowl. Brush mixture over salmon fillets; season with salt and pepper to taste.


Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 to 350). Grill salmon, covered, 4 to 6 minutes pet side or until fish flakes easily with a fork. Meanwhile, in large bowl, combine edamame, remaining 3 tablespoons vinegar, remaining 1 tablespoon oil, radishes, cilantro, and salt and pepper to taste.



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