You know how I feel about the magnificent soy bean, but apparently I’m not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I’m pairing this ubiquitous bean with a western product we’ve fallen hard for, olive oil. Today they’ll make beautiful music together in my all-In-one: Olive Oil Poached Salmon with Edamames.
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft
—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain’s La Mancha region
Ming Tsai is the host and executive producer of public television series Simply Ming.