Edamame and Salmon Stir Fry

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This delicious stir fry can be prepped, cooked, and ready in 30 minutes or less. Miso gives any dish, sauce, or soup an incredible depth of flavor. If you’re not familiar with it, miso is a fermented soybean paste. It’s available in different colors; in general, the lighter the color, the more mild the flavor. Serve this stir fry over brown rice or brown rice noodles.

Yield: 4 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes


  • 3 tablespoons white miso
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon water
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound salmon, skinned and cut into 1-inch pieces
  • 1 cup sliced shallots (about 3 medium)
  • 1 medium zucchini, halved lengthwise and sliced
  • 8 ounces frozen shelled edamame (about 1 1/2 cups), thawed
  • 1/4 cup chopped fresh basil


  1. Whisk miso, butter and water in a small bowl.
  2. Heat 1 tablespoon oil in a wok or large cast-iron skillet over medium-high heat until very hot but not smoking. Add salmon and cook, stirring gently, until almost cooked through, about 3 minutes. Transfer to a plate.
  3. Add the remaining 1 tablespoon oil, shallots, zucchini and edamame to the pan; cook, stirring, until the vegetables are almost tender, 3 to 4 minutes.
  4. Stir in the miso sauce until well coated.
  5. Gently stir in the salmon and basil.

Adapted from Eating Well Magazine.