Smoked Salmon with Edame

This is a very light delicious meal enriched with healthy nutrients. For me it is best served at dinner time and  you can substitute a blood orange for the cherries, with marvelous effect.

 

Ingredients:

  • 1 cup edamame, cooked and shelled
  • 10 or so fresh shiso leaves, 1 reserved and sliced thinly
  • 3 tablespoons extra virgin olive oil
  • 8-10 large Bing cherries or other cherries, pitted and chopped, plus a few extra for garnish
  • 1 tablespoon rice vinegar
  • Ajinomoto Umami seasoning
  • fresh coarsely ground black pepper
  • smoked salmon, 2 ounces (60g)

Directions

Put the shiso, olive oil, cherries, vinegar, Umami, pepper, and 2 tablespoons of the shelled edamame in a blender and blend. Add this to the remaining edamame and mix.

On a large plate, layer the salmon in a circle, and spoon the mixture over it, using the extra cherries and reserved shiso as garnish. Adjust the salt.

[If you’re using packaged, shelled edamame, microwave or boil them briefly, according to instructions. If you’re using uncooked edamame in their shells, boil them about 5 minutes over a medium flame, rinse with cold water, and shell.

Enjoy it!!!

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