The salad is the star of this dish - light, refreshing, and perfect to pair with simply roasted trout or salmon. I can now find shelled edamame, which are tender bright green soybeans, in the frozen food section of my regular grocery store.
Edamame is delicious and so good for us too!
1 1/2 pounds fresh trout or salmon filet
One bag frozen Edamame soybeans
Ripe tomatoes – grape, cherry, heirloom, or any variety cut into bite sized pieces
Fresh basil – leaves rolled and cut crosswise into thin strips called chiffonade
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
Season trout or salmon filet with your favorite seasoning blend - I use Tony Chatchere's or Mrs. Dash - and roast in preheated 400 degree oven for 10 to 12 minutes, until just cooked through.
Microwave or steam the frozen edamame according to directions then chill in a bowl of ice and water – drain well on paper towels before using in your salad. You could also move the bag from the freezer to the fridge in the morning and they will be thawed by supper time.
Combine chilled edamame, tomatoes, and basil in a decorative salad bowl, toss with oil and vinegar then season with salt and pepper. Spoon over roasted trout and serve immediately.