WASABI PEA CRUSTED SALMON WITH GINGER EDAMAME STEW

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.