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Tamari Mustard Glazed Salmon w/ Braised Kale & Edamame Salad

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Sweet with brown sugar, tart with grainy mustard. This glazed wild salmon goes great on a bed of warm braised kale and edamame Salad


Calories (per serving)405
Total Fat14 g21%
Saturated Fat2 g8%
Monounsaturated Fat5 g
Polyunsaturated Fat5 g
Trans Fat0 g
Cholesterol62 mg21%
Sodium1122 mg47%
Potassium1027 mg29%
Total Carbohydrate33 g11%
Dietary Fiber4 g15%
Sugars19 g
Protein32 g64%


12 oz. wild salmon
1/2 cup tamari (low sodium)
2 tbsp grainy mustard
3 tbsp brown sugar
1/4 tsp ground ginger (or 1 tbsp fresh)
1/2 tsp garlic powder
1 tsp vegetable oil
pinch of white pepper
roasted sesame seeds (to top)
1 tsp vegetable oil
2 cups chopped red kale
1/2 cup edamame (frozen)
1/2 cup shredded carrot
1 chopped leeks
2 sliced garlic cloves
1 inch sliced, ginger
1/2 cup vegetable broth
1/4 tsp red chili flakes
1 tbsp rice vinegar
1 tsp sesame oil
salt and pepper to taste
* Click to ingredient to choose one


Preheat the oven for 350.
In a small pot over medium heat, add tamari, mustard, brown sugar, ginger, garlic powder, vegetable oil and white pepper. Whisk together and bring to a boil. Reduce to a simmer and continue to watch and stir until reduced. Approximately 10 minutes. Remove from burner and set aside.
Start your warm salad in another pan, over medium heat. Add vegetable oil, garlic, leeks, ginger and chili flakes. Season with salt and pepper. Sauté until leeks become bright in colour and garlic becomes translucent.
Add frozen edamame, kale and carrots to pan. Add vegetable broth. Give a stir, reduce to a simmer and let it cook for 10 minutes with the lid on.
While everything is cooking, get another pan hot on medium-high heat. Season salmon fillet with salt and pepper.
When pan is hot, spray cooking oil and sear fish, flesh side down until nice and brown.
Place salmon, flesh facing up, on lined baking sheet and spoon glaze over salmon. Depending on how thick your salmon is bake for 2-5 minutes. You will know your salmon is cooked through if it can flake apart easily with a fork at the thickest part.
At this point, the kale salad should be cooked through. To finish it, add rice vinegar and sesame seed oil and give it one last stir.
To serve, place kale salad on plate, top with salmon and sprinkle on some sesame seeds.