Do you ever come home from work with no idea about what to prepare for dinner? I do, and it can turn your night to shambles if you don't figure it out quick—because before you know it, it's ten o-clock and you're still cooking. Well luckily today I stumbled on this great recipe from a super-sweet blog called
Feasts and Fotos. We altered a few of the ingredients, but it still turned out quite well. It's a really quick salmon and edamame salad, that when severed with warm bread can make a light decadent super. Needless to say, as soon as I found this delectable treasure I ran home on my lunch break to set some salmon out of the freezer. Upon return home form the office, the fish was thawed and I was enjoying the dish in less then 30 minutes flat. This was a most excellent, savory and speedy salad worth repeating for many more meals to come. Hope you enjoy.
We used the pre-shelled edamame for convenience.
We also used frozen salmon we had from Trader Joe's - you can use fresh if you prefer
- 1 pound cooked salmon fillets, chilled
- 1 1/2 cups frozen edamame, cooked according to package instructions
- 3 tablespoons red onion, diced into very small pieces (about 1/2 of a small onion)
- 1 tablespoon dried dill
- 2 tablespoon capers, drained
- 1 1/1 tablespoons red wine vinegar
- 1 1/2 tablespoons olive oil
- salt & pepper to taste
- Preheat oven to 375F.
- Bake salmon for about 20 minutes and allow to cool completely.
- Meanwhile, combine remaining ingredients in a medium serving bowl. Cover and put in fridge until salmon is done.
- Break up salmon into very large chunks, removing skin and any bones. Mix salmon in with the rest of the ingredients and serve chilled.