Salmon and Gingery Edamame Puree Served with Wonton Crisps
	Serves 4 Prep time: 15 minutes Total time: 35 minutes

This refreshing, ginger and sesame scented meal from Barbara Leopold comes together in a snap, and while the puree is chilling, you will have time to chill too!

Shopping List

• Black sesame seeds
• 1 bunch cilantro
• 2 lemons
• One 1 inch piece fresh ginger
• 1 bunch baby arugula
• Wasabi powder
• 1 16- oz package frozen, shelled edamame
• 1 package wonton wrappers
• 4 -6 oz. salmon filets

Pantry Items

• Black pepper, freshly ground
• Canola oil
• Sea salt or kosher salt
• Sesame oil
• Soy sauce

Tools

• 2 Baking sheets
• Chef’s knife
• Food processor
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Roasting pan
• Steamer
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine: Try an Asian beer or sake
• Dessert: Green tea ice cream

Game Plan:

• When you walk in the door
  • Rinse and pat dry the salmon filets and refrigerate
  • Preheat the oven to 350F
  • Get out Pantry Items
  • Get out Tools
  • Fill a steamer 2/3 full with water and place over high heat.
  • Assemble the ingredients
• Prep
  • Brush 2 baking sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with some sesame oil. Sprinkle them with salt and put them in the oven to bake for 15 minutes. Remove and cool.
  • Transfer the edamame to a strainer and run warm water over them until they defrost. Drain.
  • Cut one lemon in half and slice half into very thin slices. Squeeze the other half into a small bowl.
  • Peel the ginger and mince it to get 1 tbsp.
  • Rinse and pat dry the cilantro. Pluck 1 cup leaves.
  • Rinse and spin dry the arugula.
  • In a mixing bowl, combine ¼ tsp. wasabi powder, ½ cup canola oil, 3 tbsps. lemon juice and 1 tsp. soy sauce.
  • Rub the salmon all over with some sesame oil. Lay several cilantro leaves and lemon slices atop each piece of salmon.
• Start Cooking
  • When the water in the steamer comes to a boil, steam the salmon until the fillets are translucent, about 10 minutes. When salmon is cooked to your liking transfer it to a plate or platter to cool.
  • While the salmon is steaming, place the edamame in the bowl of the food processor. Add 2 tbsps. sesame oil, 3 tbsps. water, 1 tbsp. canola oil, the minced ginger, 1 tsp. soy sauce and ½ tsp. wasabi powder and puree. Transfer the puree to a serving bowl and refrigerate.
  • Toss the arugula with the salad dressing. Place the arugula salad on a serving platter and top with the salmon fillets.
  • Take the edamame out of the refrigerator, and sprinkle it with 2 tbsps. sesame seeds. Break up a couple of the wonton crisps and place them atop the puree.
  • Fill a bread basket with the other crisps and take everything to the table.
  • Don’t forget your beer or sake.

Wow that was fast; let’s eat!

 Print this menu