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1
Start by marinating the salmon fillets.
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2
Combine the black vinegar, sesame oil, soy sauce and honey in a shallow bowl.
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3
Add the salmon and flip to coat both sides.
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4
Let it sit for 15-20 minutes at room temperature.
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5
Slice up the onions and set aside.
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6
Chop the shallots and garlic for the edamame.
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7
Set them aside as well.
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8
Heat 1 tablespoon of the olive oil in a pan over medium heat for the edamame.
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9
Add the shallots and garlic and cook for 2-3 minutes until fragrant.
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10
Add the edamame and saute until theyre really tender and slightly browned, about 8-10 minutes.
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11
Season with salt and pepper.
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12
Heat another cast iron or nonstick skillet over medium heat.
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13
Once its good and hot, add 2 tablespoons of olive oil for the salmon.
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14
Remove the salmon from the marinade.
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15
Season the salmon with some freshly ground black pepper, and carefully place it in the pan.
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16
Sear for about 4-5 minutes on the first side until theyve got good color.
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17
Flip them over and cook for another 2-3 minutes on the other side, depending on the thickness of the salmon.
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18
Take the salmon fillets out of the pan and let them rest on a plate while you assemble the rest of the dish.
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19
Add the sliced onion to the pan you were cooking the salmon in, and saute for a few minutes until golden and caramelized.
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20
Meanwhile, transfer the edamame mixture to a food processor.
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21
Add a handful of fresh cilantro and the zest and juice of the lemon.
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22
Puree, gradually adding the last 1/4 cup olive oil as the food processor runs.
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23
Then stream in some water gradually until it reaches a creamy consistency.
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24
A 1/2 cup at first but up to 2/3 of a cup should do it.
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25
Just see what works for you.
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26
Put a mound of edamame puree on each plate and top it with a salmon fillet and some of the sauteed onions.
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27
Season with a little sea salt, garnish with cilantro, and serve!
