Miso salmon

It wasn't bad, it just wasn't what I was in the mood for. Also, I just happened to have all these ingredients already (minus the edamame, which I bought because they are cheap) so it wasn't a "special meal project", but if it was I probably would be a bit disappointed.

• 2 Tb. low-sodium soy sauce
• 1 Tb. minced peeled fresh ginger
• 1 Tb. seasoned rice vinegar
• 1 tsp. hoisin sauce 
• 1 tsp. packed light brown sugar 
• 1 pound salmon, skinned and cut crosswise into 4 equal pieces 
• 2 tsp. yellow or white miso 
• 4 tsp. mirin (sweet rice wine) 
• 2 Tb. fresh orange juice 
• 1 ⅓ cups frozen shelled edamame 
• ¼ teaspoon salt

 Arrange an oven rack and preheat broiler. Place a layer of aluminum foil on a baking sheet or broiler pan, and coat with cooking spray. Combine the first 5 ingredients (through brown sugar) in a bowl. Place salmon on foil, and brush with half the soy glaze. Broil 3 minutes; remove from oven, and brush with remaining glaze. Broil 3 minutes more or until salmon is flaky. (This step took me closer to 15 minutes, and gave me plenty of time to make the edamame, but I only cut the salmon into 2 pieces 1/2 lb each) Combine miso, mirin, and orange juice in a blender. Boil edamame in lightly salted water for 3–4 minutes or until tender; drain, reserving 4 tablespoons cooking liquid. Add edamame, reserved water, and salt to blender; pulse. (I used steam in a bag edamame, microwaved it, and dumped the bag's contents - with water in the blender and it worked just fine) Arrange 1/3 cup purée on each of 4 plates. Top with 1 piece of salmon, and drizzle with 1/4 teaspoon soy glaze from baking sheet. Served with a box of Uncle Ben's wild rice pilaf.