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

Ingredients

¼ cupAzar® Whole Blanched Almonds
1 cupEdamame (green soy) beans, shelled and cooked
4 each6-ounce salmon fillets
SAUCE:
½ teaspoonExtra light olive oil
1 tablespoonGinger root, peeled, finely chopped
2 eachGreen onions, thinly sliced (separate white and green parts)
1 teaspoonGarlic, finely chopped
1 cupClam juice
1 tablespoonLow-sodium soy sauce
1 pinchCayenne pepper
2 teaspoonsArrowroot or Cornstarch mixed with 1 tablespoon water (slurry)

Procedure

Makes 4 Servings

  1. Preheat the oven to 450° F.
  2. 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.
  3. Roast in a dry heavy-bottom skillet on the stove over medium heat, about 5 minutes.
  4. Combine with edamame beans and set aside.
  5. Roast salmon fillets for 10 minutes per inch of thickness. While the fish is cooking, make the sauce.
  6. Heat the oil in a small saucepan on medium high.
  7. Add the ginger, white part of the onion, and garlic to cook 1 minute.
  8. Add the clam juice, soy sauce and cayenne, and bring to a boil.
  9. Stir in the slurry to thicken, and remove from stove.
  10. Set aside a little sauce for topping, and combine the remainder with the almond-edamame bean mixture.
  11. Spoon the almond-bean mixture onto 4 plates.
  12. 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

Pan Roasted Salmon with Almonds

Ingredients

¼ cupAzar® Whole Blanched Almonds
1 cupEdamame (green soy) beans, shelled and cooked
4 each6-ounce salmon fillets
SAUCE:
½ teaspoonExtra light olive oil
1 tablespoonGinger root, peeled, finely chopped
2 eachGreen onions, thinly sliced (separate white and green parts)
1 teaspoonGarlic, finely chopped
1 cupClam juice
1 tablespoonLow-sodium soy sauce
1 pinchCayenne pepper
2 teaspoonsArrowroot or Cornstarch mixed with 1 tablespoon water (slurry)

Procedure

Makes 4 Servings

  1. Preheat the oven to 450° F.
  2. 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.
  3. Roast in a dry heavy-bottom skillet on the stove over medium heat, about 5 minutes.
  4. Combine with edamame beans and set aside.
  5. Roast salmon fillets for 10 minutes per inch of thickness. While the fish is cooking, make the sauce.
  6. Heat the oil in a small saucepan on medium high.
  7. Add the ginger, white part of the onion, and garlic to cook 1 minute.
  8. Add the clam juice, soy sauce and cayenne, and bring to a boil.
  9. Stir in the slurry to thicken, and remove from stove.
  10. Set aside a little sauce for topping, and combine the remainder with the almond-edamame bean mixture.
  11. Spoon the almond-bean mixture onto 4 plates.
  12. 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