The Recipes

Pan-Seared Salmon with Edamame and Avocado Puree

This was the last wonderful meal I got to share with a visiting friend before she headed back to sunny California.  We had a fantastic time her entire weekend here, eating and drinking our way through the city.  I whipped this up really quickly, as I didn't really have anything planned for dinner tonight.  It ended up being tasty, healthy, and easy.  Win!

The other win was having a roomie for the weekend.  Now, I adore living alone, but having my friend here was amazing.  I really didn't want her to leave!  We spent days eating, talking, and lazing around on my couch with cocktails and wine.  I'm just going to have to make her visit more often.


Pan-Seared Salmon with Edamame and Avocado Puree


- 1 salmon fillet per person (6-8 oz.)

- 1 T. Mirin

- 1 T. soy sauce

- 1 tsp. honey

- 1 tsp. Sriracha or hot sauce

- 1/3 c. frozen edamame per person

- 1/3 c. vegetable, seafood, or chicken stock per person

- 1/4 avocado per person

- handful of cilantro, torn

- 1 tsp. of sesame seeds per person for garnish

- handful of pea shoots for garnish

- salt

- pepper

- blended oil

Simmer the edamame in the stock until cooked; approximately 5-7 minutes.

Whisk together the Mirin, soy, honey and Sriracha.  Set aside.

Heat the blended oil in a skillet.  Season the salmon with salt and pepper.  Add the salmon to the pan skin-side down.  Cook for 3-4 minutes on the first side, flip, and cook another 1-2 minutes.

While the salmon cooks, add the stock, edamame, avocado, and cilantro to a blender.  Season with salt and pepper and puree until smooth.  Spoon the puree into the middle of a plate.  Top with the cooked salmon, brushing the Mirin glaze on top of the fish.  Top with the pea shoots and sesame seeds and enjoy your company.