Seared Asian Salmon with Caramelized Onions and Lemon-Cilantro Edamame Puree

Start by marinating the salmon fillets. Combine the black vinegar, sesame oil, soy sauce and honey in a shallow bowl. Add the salmon and flip to coat both sides. Let it sit for 15-20 minutes at room temperature. Slice up the onions and set aside. Chop the shallots and garlic for the edamame. Set them aside as well.

Heat 1 tablespoon of the olive oil in a pan over medium heat for the edamame. Add the shallots and garlic and cook for 2-3 minutes until fragrant. Add the edamame and saute until they’re really tender and slightly browned, about 8-10 minutes. Season with salt and pepper.

Heat another cast iron or nonstick skillet over medium heat. Once it’s good and hot, add 2 tablespoons of olive oil for the salmon. Remove the salmon from the marinade. Season the salmon with some freshly ground black pepper, and carefully place it in the pan. Sear for about 4-5 minutes on the first side until they’ve got good color. Flip them over and cook for another 2-3 minutes on the other side, depending on the thickness of the salmon.

Take the salmon fillets out of the pan and let them rest on a plate while you assemble the rest of the dish. Add the sliced onion to the pan you were cooking the salmon in, and saute for a few minutes until golden and caramelized.

Meanwhile, transfer the edamame mixture to a food processor. Add a handful of fresh cilantro and the zest and juice of the lemon. Puree, gradually adding the last ¼ cup olive oil as the food processor runs. Then stream in some water gradually until it reaches a creamy consistency. A 1/2 cup at first but up to 2/3 of a cup should do it. Just see what works for you.

Put a mound of edamame puree on each plate and top it with a salmon fillet and some of the sautéed onions. Season with a little sea salt, garnish with cilantro, and serve!