Salmon and Edamame

Salmon with Edamame Cranberry Relish

Looking for an alternative to the traditional Christmas turkey, why not try serving salmon at your holiday gathering instead!  This month we’re featuring three main courses to give the holiday bird a run for his money.  This week we made salmon with an edamame and cranberry relish.


1 large salmon fillet enough for 4 people

2 tbsp Kelapo coconut oil

2 cups pearled barley

1 cup edamame

1/2 cup dried cranberries

1/4 cup feta cheese (optional)

2 tbsp fresh basil, chopped

black pepper

1 lemon, sliced

1 cup peas ( I used peas because I was out of green beans)


Bring 5 cups water to a boil on the stove top.  Add 2 cups pearled barley.  Reduce heat to low, stir occasionally, and cook for another 40 minutes.

Coat salmon fillet with 1 tbsp coconut oil, pepper, and lemon slices.  Bake in the over at 350 for 15-20 minutes until fish is to desired flakiness.

Note the green and red colored accents

Mix together edamame, dried cranberries, feta cheese, black pepper, 1 tbsp liquid coconut oil, and basil to create relish topping for salmon.  May add salt to taste.  Meanwhile, steam vegetables for a side dish.  This time I used peas because they are what I had on hand.  But I think snap peas or green beans would make a better choice.

When salmon is finished, remove from oven.  Plate each dish by starting with a layer of barley, veggies, salmon, and then top with the edamame relish.  The green and red from the edamame and cranberries will make your holiday dinner that much more Christmas themed!

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