Miso-Seared Salmon With Edamame Sauce

• 3 tablespoons miso (light red or golden)
• 2 tablespoons tamari or 2 tablespoons soy sauce
• 4 (6 ounce) salmon fillets, skin removed
• 6 large garlic cloves, peeled
• 2 cups edamame (fresh or frozen shelled)
• 12 cup silken tofu
• 34 cup vegetable broth
• 2 tablespoons fresh lemon juice
• 12 teaspoon salt
• 18 teaspoon fresh ground pepper
• 1 tablespoon grapeseed oil or 1 tablespoon rice oil

1. In a small bowl, combine miso and tamari until smooth.
2. Place salmon on a plate and coat with miso mixture; cover and refrigerate 1 hour.
3. In a small saucepan, cover garlic with cold water.
4. Bring to a boil, and pour off water.
5. Cover with cold water again and bring to a boil.
6. Reduce heat to low and simmer until garlic is tender, about 10 minutes; drain and set aside.
7. Bring a large saucepan of water to a boil.
8. Add edamame; reduce heat and simmer 3 1/2 minutes; drain.
9. In a food processor, combines edamame, tofu, and garlic.
10. Process until smooth.
11. With motor running, pour in broth.
12. Add lemon juice, salt, and pepper; process to combine.
13. Pour sauce into a saucepan; warm over low heat.
14. In a large nonstick skillet, heat oil over medium-high heat.
15. Add salmon fillets and reduce heat to medium.
16. Cook salmon until well browned and just cooked trough, 3-4 minutes per side; serve with edamame sauce.

light red, soy sauce, salmon, garlic, edamame, silken tofu, vegetable broth, lemon juice, salt, ground pepper, grapeseed oil

Taken from www.food.com/recipe/miso-seared-salmon-with-edamame-sauce-137882 (may not work)