FOR THE CRUSTED SALMON
1 cup (250 mL) of wasabi peas
1 tablespoon (15 mL) of toasted sesame oil
4 to 6 fresh skinless salmon fillets (5 to 6 ounces/140 to 170
g each)
FOR THE GINGER EDAMAME STEW
1 tablespoon (15 mL) of butter
2 or 3 garlic cloves, grated
1 inch (2.5 cm) of frozen ginger, grated
1 tablespoon (15 mL) of soy sauce
1 tablespoon (15 mL) of water
A 1-pound (450 g) bag of frozen shelled edamame
A big handful of tender bean sprouts
Preheat your oven to 425°F (220°C). Line a baking sheet with
parchment paper and lightly oil the paper.
For the salmon, toss the wasabi peas into a resealable bag and
give them a good crushing with the bottom of a heavy skillet or bowl. Measure in
the oil and massage the works into a paste. Cluster the salmon fillets directly
next to each other on the baking sheet. Top the fish with a thick, even coating
of the crushed-pea paste. Use a knife to separate the fillets from each other
for faster, even cooking. Bake until cooked through and tender, 15 minutes or
so.
Meanwhile, cook the edamame. Spoon the butter into a medium
saucepan over medium-high heat and swirl until sizzling. Add the garlic and
ginger and continue sizzling and stirring for 2 or 3 minutes. Splash in the soy
sauce and water, then pour in the edamame. Stir briefly. Cover tightly and steam
until the edamame are tender, 5 minutes or so. Stir in the bean sprouts for the
last minute or so of cooking.
Serve and share the crispy salmon with the brightly flavored
edamame.
