Bourbon-Glazed Salmon with Crunchy Edamame

So we have had success with Salmon in our house a number of times. Mainly on Monday nights because trash day is on Tues morning:) Anyway, I usually just go with some of the recipes that I have and they are GREAT, but I did do a search on the Cooking Light message board for Salmon. What is funny is that one of my recipes it the BBQ Salmon, but my husband doesn't really love it.

Anyways, I found this recipe for Bourbon-Glazed Salmon. I did some substituting. In lieu of Bourbon, I used Vodka and Vanilla extract. In lieu of brown sugar, I used white sugar:) Everyone ate it up and I think it is mainly due to how well my husband grills it!!

I also decided that I wanted to have some edamame as a side and did a search. I found this recipe for crunchy edamame had a lot of responses, so I tried it. They ended up like peanuts. I did not add the red pepper because I didn't want it too spicy for my kiddos. They were pretty tasty:)

Roasted Chile-Spiced Edamame

1 (14-ounce) package frozen blanched shelled edamame (green soybeans), thawed

Cooking spray

1 tablespoon New Mexico red Chile powder or chili powder

1 teaspoon onion powder

3/4 teaspoon sea salt

1/2 teaspoon ground ginger

1/2 teaspoon ground red pepper

Preheat oven to 350.

Arrange edamame in a single layer on a baking sheet, and coat with cooking spray. Combine Chile powder and remaining ingredients. Sprinkle over edamame; toss to coat. Bake edamame at 350 for 1 1/2 hours, stirring beans every 30 minutes.

My daughter ate all her crunchy edamame, but still insisted I take a picture of her plate!!