Grilled salmon with red pepper and edamame

Grilled salmon with red pepper and edamameMakes 4 servings

Your grill isn’t just for beef. Try this tasty grilled salmon with edamame, Japanese soybeans. 

Ingredients

  • 1 cup (250 mL) frozen edamame beans (available in most grocery stores)
  • 1/2 cup (125 mL) water
  • 1 lb (500 g) salmon, cut in four pieces
  • 1 red pepper, seeded and cut into thin strips
  • 1 leek, white and light green part only, washed and cut into thin strips
  • 3 tbsp (45 mL) white wine
  • ½ tsp (2 mL) dried dill
  • ½ tsp (2 mL) black pepper
  • 1/8 tsp (0.5 mL) salt

Directions

  1. Preheat the BBQ (or oven) to 400º F (200º C).
  2. In a microwave safe bowl, cover the edamame beans with water and microwave for 2 minutes. Drain and set aside.
  3. Lay out 4 large squares of tinfoil. On each square place one piece of fish and divide the amount of the red pepper, leek and edamame beans (about ¾ cup / 175 mL) and place on top.
  4. In a small bowl combine the wine, dill, pepper and salt. Divide among the fish, and pour over top of each. Wrap up tinfoil tightly.
  5. Cook for 15 minutes. Open and serve.

Nutritional information per serving
(¼ lb / 125 g fish and ¾ cup / 175 mL vegetables)

  • Calories: 327
  • Protein: 31 g
  • Total fat: 17 g*
    • Saturated fat: 3 g
    • Dietary cholesterol: 64 mg
  • Carbohydrate: 13 g
    • Dietary fibre: 4 g
  • Sodium: 150 mg
  • Potassium: 842 mg

*The total fat in this recipe comes mostly from the heart-healthy omega-3 fatty acids in the salmon and edamame. The saturated fat content, however, is only 3 grams, which falls well below the nutrient standards set by the Heart and Stroke Foundation for entrees.


Developed by Nadine Day, RD. ©The Heart and Stroke Foundation.