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
- sea salt
- fresh coarsely ground black pepper
- smoked salmon, 2 ounces (60g)
This filling yet light dish is a visual feast - it's a lovely first course for just about any dinner menu. You can substitute a blood orange for the cherries, with marvelous effect.
Directions
Put the shiso, olive oil, cherries, vinegar, salt, 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.]
Date:2008-12-04 
Comments:
Post Comment:
