If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Spring! All of our favorite farmers markets are opening up and we’ve been seriously craving all things green. This simple, elegant plate is bursting with seasonal flavors and is truly a cinch to make. Just add rosé (no really, do it). —Cava Grill
- 1 pound edamame, shelled, steamed, and mashed (substitute fresh fava beans if available)
- 4 tablespoons olive oil, divided
- 2 tablespoons mint, roughly chopped
- 2 6- ounce filets of salmon, skin on
- 3-4 tablespoons Cava Tzatziki, plus extra for serving
- 1 bundle scallions, rinsed (substitute spring onions if available and not too large)
- salt and pepper
- Remove the outer layer of each edamame bean (pinch the bean lightly and slip the outer membrane off). Add 2 tablespoons of olive oil. Using a fork or potato masher, smash the beans until smooth but still chunky, adding more olive oil as necessary. Mix in the mint and finish with salt and pepper to taste.
- Marinate the salmon in the tzatziki. Bake salmon at 350 degrees Fahrenheit for 15 minutes. Remove from oven and briefly pan-sear in a nonstick pan over medium-high heat.
- Rinse scallions and pat dry. Cut ends off and char on stovetop until lightly golden.
- On serving dishes, place a few spoonfuls of edamame mash on each plate and top with the salmon filet, charred onions, and a dollop of tzatziki.
- Enjoy immediately.