
Ingredients
¼ cup | Azar® Whole Blanched Almonds |
1 cup | Edamame (green soy) beans, shelled and cooked |
4 each | 6-ounce salmon fillets |
SAUCE: | |
½ teaspoon | Extra light olive oil |
1 tablespoon | Ginger root, peeled, finely chopped |
2 each | Green onions, thinly sliced (separate white and green parts) |
1 teaspoon | Garlic, finely chopped |
1 cup | Clam juice |
1 tablespoon | Low-sodium soy sauce |
1 pinch | Cayenne pepper |
2 teaspoons | Arrowroot or Cornstarch mixed with 1 tablespoon water (slurry) |
Procedure
Makes 4 Servings
- Preheat the oven to 450° F.
- If you cannot find whole blanched almonds, place the ones with skins in a pan of boiling water for 2 minutes. Rinse under cold water and just pop the skins off.
- Roast in a dry heavy-bottom skillet on the stove over medium heat, about 5 minutes.
- Combine with edamame beans and set aside.
- Roast salmon fillets for 10 minutes per inch of thickness. While the fish is cooking, make the sauce.
- Heat the oil in a small saucepan on medium high.
- Add the ginger, white part of the onion, and garlic to cook 1 minute.
- Add the clam juice, soy sauce and cayenne, and bring to a boil.
- Stir in the slurry to thicken, and remove from stove.
- Set aside a little sauce for topping, and combine the remainder with the almond-edamame bean mixture.
- Spoon the almond-bean mixture onto 4 plates.
- Place salmon on top; brush salmon with reserved sauce and serve.
Nutrition
Per Serving:
- 452 calories
- 23 g. fat
- 2 g. saturated fat
- 4% calories from saturated fat
- 17 g. carbohydrates
- 713 mg. sodium
- 4 g. dietary fiber