Asian Salmon

I was in the mood for something light and asian after eating mostly southern deep-fried things today. Dinner was edamame, baked salmon, white rice, and a dipping sauce made from rice vinegar, shoyu, fresh grated ginger, garlic, pepper flakes, brown sugar, and a splash of sesame oil. Traditionally I think the fish and edamame would have been steamed over the cooking rice, but I was using frozen edamame, and didn’t feel like scrubbing stuck salmon out of the steamer basket, so the edamame was zapped, and the salmon was baked on a foil-lined tray in the toaster oven.