Salmon, Edamame Avocado Mash & Sesame Ginger Sauce
I came up with this recipe a couple years ago while my husband and I were doing one of our “Scavenge Weeks”. A Scavenge Week is when we try to use up all our leftover food/ingredients so we are able to start fresh the next week without wasting anything. The only rule is we can’t purchase any new food and we can only use what we have in the house. Once we get towards the end of the week, the food combinations we come up with are comically unique.
Although this edamame avocado mash isn’t one of the most unusual Scavenge Week meals, it is definitely one of the most surprising for how incredibly delicious it is. We are always a bit skeptical every time we sit down to a Scavenge Week meal and this one was no different. My husband even admitted he thought the texture of the mash would be unpleasant, bland, and dry. Seconds later he was shoveling forkful after forkful into his mouth like he hadn’t eaten in days. Needless to say he thoroughly enjoyed every last morsel.
The mash is both creamy from the avocado and a bit crunchy from the edamame. Keeping it simple by only adding salt and lime juice brings out the amazing natural flavors with just a hint of zing. The mash is definitely the headliner of this recipe and brings the salmon and quinoa together into one cohesive dish (versus 3 separate items). This is on of those meals where each part (the quinoa, salmon, and mash) are all good by themselves, but when you put the three together with a drizzle of Sesame Ginger Sauce you suddenly feel as if you are surrounded by fireworks and singing angels as you taste piece of heaven.
Time Required: 25 minutes Level: Easy Serves: 2
- 1/2 cup uncooked quinoa (1 1/2 cups cooked)
- 2 salmon fliets (roughly 6 oz each)
- 1 avocado
- 1 cup shelled Edamame
- 1/2 tbsp. lime juice
- olive oil
Sesame Ginger Sauce Ingredients:
- 2 tbsp. brown sugar
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 1/2 tsp sesame oil
- 1/4 tsp ground ginger
- 1/2 tsp red pepper flakes (or to taste)
- Make the Sesame Ginger Sauce by combing all sauce ingredients and mixing well with a fork or a whisk. Set aside.
- Cook quinoa (if not already done so) according to package instructions.
- Combine avocado, edamame, lime juice, and a pinch of salt in a blender, food processor, immersion blender, magic bullet, or whatever you have. Heck you could even try to mash it up by hand and I'm sure it would still be delicious. I use THIS mini food processor and I LOVE IT!
- Season both sides of the salmon with salt and coat with olive oil. Place in preheated pan over medium heat (there should be immediate sizzle!). Cook on both sides for 3-4 minutes.
- Assemble! Place quinoa, salmon, and avocado/edamame mash on each plate. Stir the sauce and pour over the entire meal as desired!