Miso salmon with edamame salad

Ingredients:
For the salad:
1 cup FairPrice Soya Beans Salted
2 tbsp rice vinegar
1/2 tbsp FairPrice Pure Grapeseed Oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper
5 baby red radishes, thinly sliced
A bunch of coriander leaves, roughly chopped

For the salmon:
2 tbsp miso
1 spring onion, minced
1 tbsp grated, peeled fresh ginger
1 tsp brown sugar
1/2 tsp chilli powder
1 large salmon fillet with skin

Method:
1. To make the edamame salad, bring a pot of water to a boil. Add the salted soybeans and cook for 2 minutes. Drain and place the beans under cold running water to stop them from cooking further. Drain well.
2. In a medium bowl, whisk vinegar, oil, and sugar, salt and pepper until well-blended.
3. Add edamame, radishes and coriander, and toss until ingredients are evenly-coated. Set aside.
4. To prepare the salmon, mix the miso, spring onion, ginger, sugar and chilli powder in a small bowl to form a smooth mixture.
5. Rub this mixture onto the flesh side of the salmon.
6. Preheat oven to 180 deg C.
7. Place salmon, skin side down, on a piece of foil and place in the oven to cook for 15 minutes.
8. Arrange the edamame salad on a plate and place the grilled salmon alongside to serve.

Tips:
Recipe uses FairPrice Soya Beans Salted ($2.90, 500g) available at all FairPrice supermarkets.

Recipe source: Today newspaper (26 Mar 2009)