Prep: 1. Melt butter either in the microwave or small saucepan. 2. Rinse edamame in warm water to thaw, shell edamame (if necessary). 3. Slice shallots and zucchini, chop basil. 4. Cut salmon into 1 inch pieces. Make: 1. Whisk together miso, melted butter and water, set aside. 2. Heat 1 tablespoon oil in a large skillet (or wok if you have one) over medium-high heat until hot. Add salmon and cook, flipping once, until cooked through, about 3-4 minutes total. Transfer to a plate. 3. Add the remaining 1 tablespoon oil, shallots, zucchini and edamame to the pan; cook, stirring occasionally, until the vegetables are almost tender, 3 to 4 minutes. 4. Stir in the miso sauce until vegetables are well coated. Add salmon and basil, toss gently to coat and cook until warmed through. 5. Serve.
Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/