Pan-Seared Salmon with Edamame and Balsamic Reduction

2 5 oz Salmon Fillet

1 cup Edamame

1/4 cup Pesto

1/2 Balsamic Vinegar

Salt, Pepper to taste

2 tablespoons Canola Oil

To make Balsamic Reduction: Pour Vinegar into a small pot and turn it to medium heat.  Once it boils up, turn it down to low and cook for about 15-20 minutes, until it becomes really thick.  Set it aside until ready to use.

To make Edamame:  if frozen, microwave in the bag for 3 minutes.  Let it cool for about five minutes.  Using your hands, gently squeeze the beans out into a bowl.  Toss Edamame in pesto, season with fresh black pepper and a pinch of salt.

To prepare Salmon:  Preheat a stainless steel skillet to medium-high heat, and add canola oil.  On both sides, season salmon with salt and pepper.  Saute for about ten minutes, flipping it once, for medium done.

To serve:  Place Edamame on the bottom of a plate, top it with salmon and drizzle with balsamic reduction.

Serves 2

* Edamame is the Japanese Soybean with tons of health benefits.  Helps reduce the risk of heart disease, improves bone health, even helps to reduce certain types of cancer.