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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
- 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.