Asian-Inspired Orange Salmon with Edamame Puree and Cilantro, Asparagus, and Citrus Salad
Tender salmon flavored with ginger, garlic, and orange sits atop a cilantro and edamame puree and is brightened by a crisp sweet and savory salad of cucumber, asparagus, pomelo, cilantro, and sesame for this light Asian-inspired main.
Servings 2
Calories 521kcal
Ingredients
Salmon
- 1 pound salmon boneless and skinless, 2 filets
- 1 garlic clove minced
- 1/2 teaspoon ginger fresh grated
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 2-5 drops stevia glycerite or 1 teaspoon monk fruit powdered, or to taste, omit if using coconut aminos
- 2-4 drops orange oil or zest of 1/2 orange
- 1 teaspoon lemon juice
Edamame Puree
- 6 ounces edamame frozen and thawed
- 1/2 bunch cilantro
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 2-5 drops drops stevia glycerite or 1 teaspoon monk fruit powdered, or to taste, omit if using coconut aminos
- 1 teaspoon sriracha omit for nightshade-free
- 1 teaspoon fish sauce optional but adds umami
- 1 tablespoon lemon juice
- 1/4 cup water
Cilantro, Asparagus, and Citrus Salad
- 1/2 cup cilantro leaves
- 1/4 pomelo or 1/2 orange or grapefruit, cut into supremes
- 4 asparagus spears sliced thin
- 1/2 English cucumber sliced thin
- 1 teaspoon toasted sesame oil
- 1 green onion sliced thin
- 1/2 tablespoon sesame seeds toasted
Instructions
- Preheat the oven to 200ºF. Line a rimmed baking sheet with foil or parchment paper and grease with a little bit of avocado oil to prevent sticking. Lay salmon on top and set aside.
- Combine the remaining salmon ingredient and stir to combine. Pour over the salmon and bake at 200ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
- While the salmon cooks, prepare the puree. Cook the edamame - you can microwave them until tender or add them to a large pot of salted boiling water and boil for about 5 minutes, or until tender then drain completely.
- Combine cooked edamame with remaining puree ingredients in a high power blender and process until completely smooth the better your blender, the smoother it will be). Set aside.
- Combine all salad ingredients in a large bowl and toss to coat evenly.
- Distribute salad between two serving plates. Spoon the edamame puree onto each plate and top with salmon. Serve with a garnish of cilantro.
Notes
Protein:Energy Quotient [calories]: 1.35
Nutrition without the salad: Calories: 443 cal, Carbs: 11g, Fiber: 5g, Fat: 19g, Protein: 56g, Protein:Energy Quotient [calories]: 1.72
Nutrition
Calories: 521kcal | Carbohydrates: 23g | Protein: 59g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1407mg | Potassium: 1939mg | Fiber: 7g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 64mg | Calcium: 140mg | Iron: 6mg