Glazed Salmon with Edamame
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. minced peeled fresh ginger
- 1 Tbsp. seasoned rice vinegar
- 1 tsp. hoisin sauce
- 1 tsp. Splenda brown sugar
- 1 lb. salmon, skinned and cut crosswise into 4 equal pieces
- 2 tsp. yellow or white miso
- 4 tsp. mirin (sweet rice wine)
- 2 Tbsp. fresh orange juice (light)
- 1 1/3 cups frozen shelled edamame
- Orange zest, for garnish
Arrange an oven rack in center of oven, and preheat broiler.
Combine the first 5 ingredients (through Splenda brown sugar) in a bowl.
Place a layer of aluminum foil on a baking sheet or broiler pan, and coat with cooking spray. Place salmon on foil, and brush with half the soy glaze. Broil 3 minutes; remove from oven, and brush with remaining glaze. Broil 3 minutes more or until salmon is flaky.
Combine miso, mirin, and orange juice in a blender. Boil edamame in lightly salted water for 3-4 minutes or until tender; drain, reserving 4 Tbsp. cooking liquid. Add edamame, reserved water, and salt to blender; pulse. Arrange ½ cup puree on each of 4 plates. Top with 1 piece of salmon, and drizzle with ¼ tsp. soy glaze from baking sheet. Garnish with orange zest.