Miso-Seared Salmon with Edamame Sauce

It's hard to look past anything that has edamame in the recipe.

3 Tbsp light red or golden miso
2 Tbsp tamari or soy sauce
4 salmon fillets (6oz each), skin removed
6 large garlic cloves, peeled
2 cups fresh or frozen shelled edamame, plus 1 cup for garnish
1/2 cup silken tofu
3/4 cup organic vegetable broth
2 Tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp freshly ground pepper
1 Tbsp grapeseed or rice oil

In a small bowl, combine miso and tamari until smooth. Place salmon on a plate and coat with miso mixture; cover and refrigerate 1 hour.

In a small saucepan, cover garlic with cold water. Bring to boil, and pour off water. Cover with cold water again and bring to a boil. Reduce heat to low and simmer until garlic is tender, about 10 minutes; drain and set aside.

Bring a large saucepan of water to a boil. Add edamame; reduce heat and simmer 3 1/2 minutes; drain.

In a food processor, combine 2 cups edamame, tofu, and garlic. Process until smooth. With motor running, pour in broth. Add lemon juice, salt, pepper; process to combine. Pour sauce into a saucepan; warm over low heat.

In a large nonstick skillet, heat oil over medium-high heat. Add salmon fillets and reduce heat to medium. Cook salmon until well browned and just cooked through, 3 to 4 minutes per side. Serve with edamame sauce and garnish with remaining whole edamame beans.

Makes 4 servings.