The Daily Dish: Olive Oil Poached Salmon with Edamames

Olive Oil Poached Salmon with Edamames
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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.

Serves 4

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.

Wine Notes
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
—100% Tempranillo
chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming.

2 Responses

  1. I heard this dish described on the radio and then found it on your website and made it THERE IS A BIG MISTAKE IN THIS RECIPE! Does 250 degrees mean 250 Celsius? I assumed it meant Fahrenheit, but the fish never cooked at 250 F. Please check the recipe and correct. Also, I found that cooking the fish and edamames in even very good olive oil in the proportions called for in this recipe made the fish and beans oily. What a disappointment

  2. I prepared this dish and it was AWESOME !! For the “marinade” of shallots and tarragon I added a squeeze of lemon and a small drizzle of EVOO. After marinating for 30 minutes I covered the fish with thawed shelled edamame and a wee drizzle of EVOO. Then aluminum foil to seal the dish really tight so it could “poach”. In the oven cold and then turned the the oven on to 425F (250F can only warm so I surmised it had to be 250C) – cooked for 30 minutes and OMG it was good. Served with a mango, orange, lime juice and cilantro salsa it was the perfect summer dinner.

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