¼ cup whole blanched almonds 1 cup edamame (green soy) beans, shelled and cooked 4 6-ounce salmon fillets
Sauce: ½ teaspoon extra light olive oil 1 tablespoon peeled, finely chopped ginger root 2 green onions, thinly sliced (separate white and green parts) 1 teaspoon finely chopped garlic 1 cup clam juice 1 tablespoon low-sodium soy sauce a pinch cayenne 2 teaspoons arrowroot or cornstarch mixed with 1 tablespoon water (slurry)
Preheat the oven to 450° F. If you can’t find whole blanched almonds, place the ones with skins in a pan of boiling water for 2 minutes. Rinse under cold water and just pop the skins off. Roast in a dry heavy-bottom skillet on the stove over medium heat, about 5 minutes. Combine with edamame beans and set aside. Roast salmon fillets for 10 minutes per inch of thickness. While the fish is cooking, make the sauce. Heat the oil in a small saucepan on medium high. Add the ginger, white part of the onion, and garlic to cook 1 minute. Add the clam juice, soy sauce and cayenne, and bring to a boil. Stir in the slurry to thicken, and remove from stove. Set aside a little sauce for topping, and combine the remainder with the almond-edamame bean mixture. Spoon the almond-bean mixture onto 4 plates. Place salmon on top; brush salmon with reserved sauce and serve.
I got this from the Almond Website from Graham Kerr. If you are not able to eat nuts then try leaving them out. I did with out the onions, because they tear me up and it was still great!