Grilled Salmon with Edamame Salad

This recipe comes straight from the South Beach Diet website. The only difference is very slightly cheating by the addition of tofu shirataki noodles. The salad is delicious and spicy, perfectly complimenting the earthy salmon filet. Shirataki adds textural contrast and, surprisingly, if you rinse and parboil them for a couple of minutes, they make a very satisfying substitution for more tradition noodles.

To make the salmon, we used fresh frozen wild-caught salmon filets, thawed in the fridge overnight. I brushed olive oil on the grill and on both sides of the salmon. I started by searing the flesh side some, then changed it to skin side for the majority of the time, which was only three or four minutes. I salted and peppered, and drizzled a tiny bit of soy sauce while it was finishing on the skin side. That's all it took!