← All recipes

🥗 Edamame-Cucumber Salad with Grilled Salmon

540 kcal · 30 min · 4 servings

Ingredients

• Salmon fillet, frozen 500 g
• Salt pinch
• Edamame, frozen 400 g
• Cucumbers 1 pc.
• Spring onions 0.5 bunch
• Peppers, red 1 pc.
• Cilantro, fresh 10 g
• Lemons 1 pc.
• Soy sauce 3 tbsp
• Oil 4 tbsp

Instructions

1. 1. Ideally, thaw the salmon overnight in the refrigerator.
2. 2. Bring about 1 liter of salted water to a boil in a pot.
3. 3. Cook the edamame in the boiling water for about 6 minutes.
4. 4. Drain the edamame in a sieve.
5. 5. Rinse the edamame with cold water to stop the cooking process.
6. 6. Wash the cucumber thoroughly.
7. 7. Trim the ends of the cucumber.
8. 8. Slice the cucumber into thin pieces or shave it.
9. 9. Rinse the spring onions.
10. 10. Dry the spring onions.
11. 11. Trim the ends of the spring onions.
12. 12. Cut the spring onions diagonally into thin rings.
13. 13. Wash the bell pepper.
14. 14. Remove the stem and seeds from the bell pepper.
15. 15. Cut the bell pepper into thin strips.
16. 16. Rinse the cilantro.
17. 17. Dry the cilantro.
18. 18. Pluck the cilantro leaves from the stems.
19. 19. Wash the lemon.
20. 20. Grate about 0.5 tsp of the lemon zest.
21. 21. Squeeze out the juice of the lemon.
22. 22. Take a bowl.
23. 23. Mix 2 tbsp of lemon juice with the lemon zest.
24. 24. Add 1 tbsp of soy sauce.
25. 25. Add 2 tbsp of oil.
26. 26. Mix the ingredients for the dressing well.
27. 27. Add the bell pepper to the dressing.
28. 28. Add the cucumber to the dressing.
29. 29. Add the edamame to the dressing.
30. 30. Add the spring onions to the dressing.
31. 31. Combine everything well.
32. 32. Rinse the salmon fillet.
33. 33. Pat the salmon fillet dry with paper towels.
34. 34. Take a pan.
35. 35. Add 2 tbsp of oil to the pan.
36. 36. Heat the oil over medium to high heat.
37. 37. Sear the salmon fillets for about 3 minutes on the first side.
38. 38. Sear the salmon fillets for about 3 minutes on the second side.
39. 39. Add 2 tbsp of soy sauce.
40. 40. Turn the fish several times in the sauce.
41. 41. Let the sauce reduce slightly.
42. 42. Plate the edamame-cucumber salad.
43. 43. Place the salmon on top of the salad.
44. 44. Sprinkle the salad with cilantro.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 540
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 20 g