Seared Asian Salmon In A Lemon-Cilantro Edmame Puree

Last weekend, I decided to create a dish that was both flavorful and nutritious, and the result was a seared Asian salmon served over a lemon-cilantro edamame puree – a dish that was truly awesome.

Having previously prepared salmon with pea puree, I thought I’d give edamame a shot, enhancing its fish-friendly flavor with cilantro and lemon. In addition, I followed my grandmother’s lead and caramelized some sliced onions in the same pan that the salmon was cooking in.

The salmon fat in the pan imparts a rich flavor to the onions, while the edamame soaks up the juices. And what the heck!? It’s good for you.


For the Salmon:

  • 4 pcs. of salmon fillets(about 6 oz./170g each)
  • 1 tbsp. of Chinese black vinegar
  • 1 ½ tsp. of sesame oil
  • 1 tbsp. of soy sauce
  • 2 tsp. of honey
  • 2 pcs. of medium onions (sliced)
  • freshly ground black pepper
  • Olive oil

For the Edmame:

  • 14 oz. of frozen shelled edamame (thawed; about 4 cups/400g)
  • 3 pcs. of shallots (roughly chopped)
  • 5 cloves of garlic (sliced)
  • olive oil
  • salt and pepper
  • 1/2 cup of cilantro
  • 1 lemon (zested and juiced)
  • water


  1. Marinate the salmon in black vinegar, sesame oil, soy sauce, and honey in the first step. It must sit out for about 15 to 20 minutes at room temperature.
  2. Take care of the remaining ingredients. Prepare the onion slices and put them aside. To prepare the edamame, the shallots and garlic should be chopped.
  3. Put a few tablespoons of olive oil in a pan and heat it over medium heat to prepare the edamame. To create a fragrant base, add the shallots and garlic and cook for 2–3 minutes. Sauté the edamame for 8-10 minutes or until they are tender and lightly browned. Sprinkle with salt and pepper.
  4. Prepare a second skillet with a cast iron or nonstick cooking surface and heat it over medium heat. Toss in some olive oil once it’s nice and hot. Using freshly ground black pepper, season one side of the salmon. Gently drop the salmon into the oil, pepper side down. Put some pepper on the other side.
  5. To get good color on the first side, sear for about 4–5 minutes. Depending on how thick your salmon is, you can expect it to take an additional two to three minutes in the oven after you flip it over.
  6. When the salmon fillets are done cooking, remove them from the pan and set them aside on a plate. Transfer the salmon to a plate and add the sliced onion to the pan when the salmon is done—Saute for a few minutes or until the onion is golden and caramelized.
  7. At the same time, place the edamame in a food processor. Combine one lemon’s zest with half a cup of fresh cilantro. A quarter cup of olive oil should be poured slowly into the food processor while it is running. Then, drizzle in some water until a smooth consistency is reached. A half cup to two-thirds of a cup is about right, but experiment to find your sweet spot.
  8. On each plate, place a salmon fillet and some of the sautéed onions in a heaping mound. Add salt from the sea, and top with chopped cilantro before serving.
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