Seared Salmon with Sofrito and Steamed Edamame

Instructions

1. 1
   Heat water in a small pot, add a pinch of salt and boil the edamame in its pods for 4 to 5 minutes. Drain them and set aside, sprinkled with a little coarse salt.
2. 2
   Dry the salmon fillets very well on both sides using absorbent paper (this is key to keeping the skin crispy) and season them with salt and pepper.
3. 3
   In a frying pan over medium heat, heat a tablespoon of olive oil and sauté the onion and garlic for 2 minutes until they release their aroma.
4. 4
   Add the diced red pepper to the pan and sauté for 3 to 4 minutes until tender but retains some crunch. Remove this sauce and reserve it on a plate.
5. 5
   In the same skillet, add the remaining tablespoon of olive oil and increase the heat to medium-high.
6. 6
   Place the salmon fillets skin side down. Press them gently with a spatula for the first 10 seconds so they don't shrink, and let them cook without moving them for 4 to 5 minutes.
7. 7
   Flip the salmon carefully when you see the side edges change color, and cook for 2 or 3 minutes more on the other side (depending on the doneness you prefer).
8. 8
   Serve the salmon fillets hot, cover them generously with the pepper and garlic sauce, and arrange the steamed edamame on the side.