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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

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