Miso-Glazed Salmon with Edamame Salad

Spread a mixture of miso, ginger, and cayenne pepper on a salmon fillet. Enjoy with our healthy soybean salad for a Japanese-inspired meal.

PREP: 30 minutes GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

EDAMAME SALAD

1 bag (16 ounces) frozen shelled edamame
(green soybeans) or frozen baby lima beans

¼ cup seasoned rice vinegar

1 tablespoon vegetable oil

1 teaspoon sugar

teaspoon salt

teaspoon ground black pepper

1 bunch radishes (8 ounces), each cut in half
and thinly sliced

1 cup loosely packed fresh cilantro leaves,
chopped

MISO-GLAZED SALMON

2 tablespoons red miso

1 green onion, minced

1 tablespoon grated, peeled fresh ginger

1 teaspoon brown sugar

teaspoon ground red pepper (cayenne)

1 ½ pounds salmon fillet in one piece
with skin on

1. Prepare salad: Cook edamame as label directs; drain. Rinse edamame with cold running water to stop cooking and drain again.

2. In medium bowl, whisk vinegar, oil, sugar, salt, and pepper until blended. Add edamame, radishes, and cilantro and toss until evenly coated. Cover and refrigerate salad up to 1 day if not serving right away. Makes about 4 cups.

3. Prepare outdoor grill for direct grilling over medium-low heat.

4. Prepare salmon: With tweezers, remove any pin bones from salmon. In small bowl, with spoon, mix miso, green onion, ginger, brown sugar, and ground red pepper. Rub miso mixture on flesh side of salmon.

5. Place salmon, skin side down, on hot grill rack. Grill salmon until just opaque throughout, 10 to 12 minutes, turning over once. Serve with Edamame Salad.

EACH SERVING SALMON: About 280 calories, 29g protein, 3g carbohydrate, 16g total fat (3g saturated), 80mg cholesterol, 450mg sodium

EACH 1 CUP SALAD: About 220 calories, 16g protein, 23g carbohydrate, 8g total fat (0g saturated), 0mg cholesterol, 1,020mg sodium