salmon filets with edamame
1 lb. frozen edamame (soybeans)
2 Tbsp. olive oil
salt and pepper

4 scallions (green onions)
1 lb. salmon filet
2 Tbsp. soy sauce
1 Tbsp. rice vinegar

toasted sesame oil
wasabi powder (optional)
more stuff soon-ish
Kitchen Curmudgeon
Preheat oven to 375 degrees. Prepare four sheets of aluminum foil,
approximately 15" x 15".

Toss frozen edamame with olive oil, seasoned lightly with salt and pepper.
Spoon edamame into center of aluminum foil squares. Clean and trim
scallions, cut in  half and split lengthwise, and place two scallion pieces atop
each bed of edamame.

Divide salmon into four 4 oz. servings and place atop edamame beds. Pour
soy sauce and vinegar atop salmon, then drizzle with sesame oil. Top with a
light dusting of wasabi powder, if desired. Top with remaining pieces of

Snugly seal each foil packet and place on cookie sheet. Bake at 375 for 20
minutes, or until salmon is cooked through. Serve with asparagus, green
salad, or wilted greens.

*Salmon makes me happy. This dish is fast, easy, and delicious.