Edamame Sesame Salad
A quick, colorful salad with edamame, corn, carrots, and salmon, finished with black sesame seeds. Perfect for a light lunch or dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 28g
Ingredients
- 1 cup frozen edamame
- 1 cup corn kernels
- 1 medium carrot
- 6 oz salmon fillet
- 1 tbsp black sesame seeds
- 2 tbsp soy sauce
Instructions
- 1
Cook the 1 cup frozen edamame and 1 cup corn kernels in boiling water for 3-4 minutes until tender, then drain and rinse with cold water.
- 2
Season the 6 oz salmon fillet with a pinch of salt and pepper, then pan-sear over medium-high heat for 3-4 minutes per side until golden and flaky. Let cool slightly.
- 3
Peel and grate the 1 medium carrot into thin strips.
- 4
In a large bowl, combine the edamame, corn, grated carrot, and flaked salmon. Drizzle with 2 tbsp soy sauce and toss gently.
- 5
Sprinkle with 1 tbsp black sesame seeds and serve immediately.
Tools you’ll need
- pot
- skillet
- grater
- large bowl
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