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Seared Asian Salmon with Caramelized Onions and Lemon-Cilantro Edamame Puree
This is a recipe for an entire meal in one. It's low carb, healthy, and super flavorful and delicious!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 499 kcal
Cuisine:
American
Ingredients
FOR THE SALMON:
- 4 salmon fillets (about 6 oz./170g each)
- 1 tablespoon Chinese black vinegar
- 1 ½ teaspoons sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 2 medium onions (sliced)
- freshly ground black pepper
- olive oil
FOR THE EDAMAME:
- 14 oz. frozen shelled edamame (thawed; about 4 cups/400g)
- 3 shallots (roughly chopped)
- 5 cloves garlic (sliced)
- olive oil
- salt and pepper
- 1/2 cup cilantro
- 1 lemon (zested and juiced)
- water
Instructions
- Start by marinating the salmon in the black vinegar, sesame oil, soy sauce, and honey. Let it sit for 15-20 minutes at room temperature.
- Prepare the rest of the ingredients. Slice up the onions and set aside. Chop the shallots and garlic for the edamame.
- Heat a couple tablespoons olive oil in a pan over medium heat for the edamame. Add the shallots and garlic and cook for 2-3 minutes until fragrant. Add the edamame and sautee until they’re really tender and slightly browned, about 8-10 minutes. Season with salt and pepper.
- Heat another cast iron or nonstick skillet over medium heat. Once it’s good and hot, add a couple tablespoons of olive oil. Season one side of the salmon with some freshly ground black pepper. Carefully place the salmon in the olive oil, pepper side down. Season the other side with pepper.
- Sear for about 4-5 minutes on the first side until they’ve got good color. Flip them over and cook for another 2-3 minutes on the other side, depending on the thickness of the salmon.
- Take the salmon fillets out of the pan and let them rest on a plate while you assemble the rest of the dish. Add the sliced onion to the pan you were cooking the salmon in, and sautee for a few minutes until golden and caramelized.
- Meanwhile, transfer the edamame to a food processor. Add 1/2 cup fresh cilantro and the zest and juice of one lemon. Puree, gradually adding ¼ cup olive oil as the food processor runs. Then stream in some water gradually until it reaches a creamy consistency. A ½ cup to 2/3 of a cup should do it, but see what works for you.
- Put a mound of edamame puree on each plate and top it with a salmon fillet and some of the sautéed onions. Season with a little sea salt, garnish with cilantro, and serve!
Cup of Yum
Nutrition Information
Calories
499kcal
(25%)
Carbohydrates
25g
(8%)
Protein
46g
(92%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Cholesterol
94mg
(31%)
Sodium
512mg
(21%)
Potassium
1472mg
(42%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
203IU
(4%)
Vitamin C
28mg
(31%)
Calcium
116mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 499
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 25g | 8% |
| Protein | 46g | 92% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 512mg | 21% |
| Potassium | 1472mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 28mg | 31% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.