Salmon and Edamame
1/4 cup red onion, diced
1/4 cup green bell pepper, diced
3 teaspoons extra virgin olive oil
1/8 cup green Manzanillo olives (about 10), diced— optional
2 tbsp capers
1 tablespoon fresh sage, chopped
1 tablespoon fresh oregano, chopped
1/4 cup yellow onion, diced
2 medium tomatoes, diced
1/2 cup edamame
10 ounces (two five-ounce portions) wild salmon, with skin
Sauted onion and pepper in one teaspoon of olive oil for three minutes. Stir in olives, capers, and herbs. Remove from heat. In a pot, saut?ellow onion in one teaspoon of olive oil until golden brown. Add tomatoes. Cover and cook over low heat for 10 minutes. Remove from heat and mix in the pot with a hand blender. Stir in olive mixture. Set aside. Boil or microwave edamame according to package directions. Drain. Heat one teaspoon of olive oil in a nonstick saute pan over high heat, cook salmon, skin side down, for one minute. Lower heat to medium and cook for another five minutes. Flip and cook for another minute. When cooked, top with salmon with tomato sauce and enjoy!
