I absolutely love salmon, and in this case I bought some canned edamame (soy beans) to experiment with, along with mushroom linguini. This is somewhere between a recipe and a review of some new products, but I can tell you right off the bat, everything turned out delicious! Though I have to say, the mushroom linguini tastes pretty much like regular linguini (the mushroom flavour is very very subtle), and while the canned edamame has good flavor, the texture is a bit softer than fresh edamame, which is definitely better.
This is the perfect summer meal that strikes that beautiful balance between hearty and light. You’ve got the richness of salmon, paired with the fresh, clean taste of edamame that provides the perfect contrast. The combination is absolutely divine and feels both satisfying and refreshing at the same time.
I served mine with some lightly seasoned pasta, but you can easily swap that out for a crisp salad, or even mix the salmon and edamame right into a salad for a complete meal. It’s delicious any way you prepare it, and that’s what makes this recipe so versatile for those warm summer evenings when you want something special but not too heavy. Let’s check the recipe!
Crispy Pan-Fried Salmon with Fresh Edamame
I really enjoyed this light meal, I think edamame or soy beans are an underated ingredient its delicious cold and incredibly nutricional, you should try it!
Ingredients
- Salmon – 1 Fillet
- Linguini Pasta – 120g
- Soybeans – 60g (Canned)
- Olive Oil – A Drizzle
- Butter – A Knob
- Oregano – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by cooking the linguine in a pot with plenty of water and a pinch of salt. Cook for about 11 minutes or as recommended on the package. Once tender, drain and serve with a knob of butter.
- Season the salmon with a pinch of oregano, salt, and pepper, then fry it in a pan with a drizzle of olive oil, frying both sides until golden brown.
- Serve the salmon with the linguine and soybeans. Bon appétit!
For extra crispy salmon skin, pat the fillet completely dry before seasoning and make sure your pan is hot before adding the fish.
Don’t move the salmon once it hits the pan – let it develop that golden crust before flipping.
The internal temperature of salmon should reach 145°F (63°C) for food safety, but many prefer it slightly less done for better texture.
Add a squeeze of fresh lemon juice right before serving to brighten the flavours A simple garlic aioli or herb butter makes an excellent finishing touch.
This recipe for Crispy Pan-Fried Salmon with Fresh Edamame was originally created on BakeAfter.com. Esta receita de Filete de Salmão com Favas de Soja foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 1050 calories; 55 g fat; 90 g carbohydrates; 60 g protein.Did you try this recipe?
Let me know how it turned out for you! Do you also like salmon? Leave a comment below ;D
