Roasted Salmon with Ginger-Soy Edamame Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup offers a similar sweetness with a unique flavor.

Cut the caps off the shitake mushrooms and slice them.

Spread the sliced mushrooms out on a sheet pan.

Grate about 1 and 1/2 teaspoons of freshly grated ginger into a bowl.

Add 2 tablespoons of peanut oil to the bowl.

Add 2 tablespoons of low sodium soy sauce to the bowl.

Add 1 tablespoon of honey to the bowl.

Add about 1 teaspoon of toasted sesame oil to the bowl.

Add garlic to the bowl (quantity not specified).

Add sriracha to the bowl (quantity not specified, adjust to taste).

Mix the ingredients in the bowl to create the ginger soy seasoning.

Drizzle some of the ginger soy mixture onto the mushrooms, using less than half of the mixture.

Use hands to mix the mushrooms with the seasoning.

Place the sheet pan with mushrooms in the oven for 5 minutes.

Season the salmon fillets with a little bit of salt.

Drizzle the remaining ginger soy mixture over the salmon fillets.

Place the salmon in the middle of the sheet pan with the mushrooms on one side and broccolini on the other side.

Add frozen edamame to the sheet pan.

Bake everything in the oven for 15 minutes until the fish is flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens