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A Perfect Summer Recipe from ‘Easy Beans’ Cookbook

This simple, healthy 30-minute dinner will please all ages

Vicky McDonald
 | 

Published on: August 03, 2021

Salmon-and-edamame
Photo:
Photo credit: Angie Norwood Browne

I've always liked beans. As a parent, I have a whole new appreciation for them. First, beans deliver healthy protein that my kids will actually eat. Second, beans are incredibly versatile and can be used in many different recipes, from tacos to burgers.

For bean-eating inspiration beyond the obvious, check out “Easy Beans,” a new cookbook by Seattle-based chef and author Jackie Freeman. “Easy Beans” serves up over 40 bean-centric recipes, from breakfast smoothies to fritters. There are plenty of recipes the kids will devour.

This simple recipe with edamame beans, salmon and noodles is a winner for busy families. Jackie describes this dinner as “a lean, green, veggie-and-salmon machine” and she can pull the whole thing together in under 30 minutes — with a screaming toddler underfoot. Need we say more? 

Thai peanut soba salad with edamame and pan-seared salmon

Serves 4

Can be served hot or cold

  • 1 cup creamy peanut butter
  • 1/4 cup hot water
  • 6 tablespoons soy sauce
  • 5 tablespoons toasted sesame oil, divided
  • 2 tablespoons freshly squeezed lime juice
  • 4 teaspoons granulated sugar
  • 1 teaspoon minced peeled fresh ginger
  • 1 medium clove garlic, minced
  • Pinch of red pepper flakes
  • 6 ounces soba noodles
  • 4 (4-ounce) skin-on salmon fillets
  • 2 cups shelled cooked edamame 
  • 4 cups packed fresh baby spinach or kale, roughly chopped
  • 1/2 cup (about 4) sliced green onions, both white and green parts
  • 1/4 cup roasted salted peanuts, for serving

Steps

In a small bowl, whisk together the peanut butter, water, soy sauce, 4 tablespoons of sesame oil, lime juice, sugar, ginger, garlic and pepper flakes. Set aside.

Cook the soba noodles according to the package directions, until just al dente, 5 to 7 minutes. Drain in a colander, and rinse under cool water if serving cold.

In a large skillet over medium-high heat, heat the remaining 1 tablespoon oil. Add the salmon and sear, flesh side down, until halfway cooked through, about 4 minutes. Carefully flip the salmon and sear, skin side down, until the desired doneness is reached and the flesh is firm to the touch, 3 to 5 minutes. Spoon 1 tablespoon peanut sauce on top of each fillet.

In a large bowl, toss the noodles, edamame, spinach, green onions and peanut sauce to taste. Divide between four plates and top with a salmon fillet. Serve garnished with peanuts.

©2020 by Jackie Freeman. Excerpted from “Easy Beans: Simple, Satisfying Recipes That Are Good for You, Your Wallet, and the Planet,” with permission from Sasquatch Books. 

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