Salmon with Edamame Relish and Peppercorn Sauce
Salmon Ingredients 1 tablespoon soy oil
8 ounce salmon, skinless center cut
Salt and pepper to season
Asparagus and carrot bundles to garnish
Peppercorn Sauce Ingredients 2 ounces soft silken tofu
¼ cup plain soymilk
2 teaspoons grated asiago cheese
1/4 teaspoon of course ground black peppercorn
1/4 pink peppercorn crushed
Sprig of thyme
Pinch of garlic salt.
Edamame Tomato and Basil Relish Ingredients 2 small tomato, seed and remove core, chopped into small pieces
3 large basil leaves, finely chopped
1/2 cup edamame, cooked according to package directions
½ cup garlic infused extra virgin olive oil
Salt and pepper to taste
Salmon Directions Preheat oven 325 degrees.In a small sauté pan, add soy oil and heat until hot. Add salmon and sear fillet approximately 1‑2 minutes on each side. Place pan, if oven proof (if not oven proof, wrap in aluminum foil) in a 325 degree oven. Cook until just pink in the middle. Season to taste.
Peppercorn Sauce Directions In a small sauce pan, combine all items and bring to a boil, remove from burner. Remove sprig of thyme.
Edamame Tomato and Basil Relish Directions In a small sauce pan, add tomato, basil, edamame, and oil. Over low heat cook for 10 minutes. Season to taste.To assemble, place salmon on serving dish, drizzle with peppercorn sauce. Add relish. Garnish with bundle of cooked asparagus and carrots. Serve.
Notes Yield: 2 servings