edamame with salmon

Only days after posting my tribute to Sher of What did You Eat, I was inspired to try her suggested variation on Edamame and Scallops using salmon.

This time I used black sesame seeds, orange sweet pepper and a little bit of wasabi in the salad.

I also simplified my standard salmon glaze. I used the honey and mustard as a base, and then added a little bit of lime juice. I omitted the sesame and cumin seeds so that it would not detract from the salad and puree. Preparation of the salmon filets remains the same.

The result? Absolutely fresh and deliciously light-tasting. The boys polished off all their salmon and my husband went for seconds on the puree.

I wish I had made this for my foodie sisters-in-law....there's always next year!

Salmon Ingredients and Preparation

4 8 oz salmon filets
2 tbsp mustard a l'ancienne (has the seeds in it)
2 tbsp honey
1 tbsp lime juice

If the glaze seems too runny, you can add a bit more mustard or honey, depending on your preferences.

Pre-heat oven to 350F. Lay a piece of foil on a cookie sheet. Lay the salmon filets on the sheet skin side down. In a small bowl, mix the mustard, honey and lime juice together. Brush onto the salmon. Bake for about 12 minutes, or until the salmon is cooked through. It's done when you can slide a lifter underneath the meat and lift it off the foil while the skin stays.