Glazed Salmon over Corn and Edamame

Georgia is hot.  I'm just sayin'.

That means quick meals at our house so I'm not stuck in a hot kitchen for hours.

Salmon is a great choice for a quick meal.  All you have to do is throw it under the broiler or put it on the grill and it's done in no time.  Is there a person on this earth who doesn't like salmon?  If there is, that person has issues. (Just kidding if that's you!  Continue on happily in your salmon-free world.)

The glaze on the salmon is light, not too sticky or sweet.  Just enough flavor to make things interesting.  And the corn and edamame is just that: corn and edamame.  A little butter.  Some salt and pepper.  Done.  Eat and relax in your air conditioning.  Stay out of that heat!

Glazed Salmon over Corn and Edamame

(adapted from Everyday Food's Glazed Salmon, July/Aug 2010)

serves 2.

1 tbs soy sauce

2 tsp honey

1 tbs orange juice

salt and pepper

2 salmon fillets (4-6 oz each)

2 tbs butter

1 1/2 cups edamame, frozen or fresh

1 cup sweet corn, frozen or fresh (I prefer fresh- about two ears)

In a small bowl, cobine soy sauce, honey and orange juice.  Add salt and pepper to taste.  Heat broiler, with rack 4 inches from the heat.  Line a rimmed baking sheet with aluminum foil.  Season salmon with salt and pepper and broil five minutes.  Remove fish from the oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze again.

While the salmon is cooking, heat butter in a skillet over medium heat.  Add corn and edamame, cook until heated through.  Add salt and pepper to taste.  Divide mixture evenly between two plates, top with salmon and serve.