Turkey Fillet with Mild Miso Glaze, Edamame Cakes, and Warm Cucumber Sesame Salad

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Pat the turkey breast fillets dry with paper towels and place them on a plate.

2. 2

   2. In a small bowl, mix the white miso, 60 g (1/4 cup) Greek yogurt, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, minced garlic, and black pepper. Spread this mixture over the turkey fillets and let them rest for 10 minutes.

3. 3

   3. Meanwhile, make the cakes. Lightly pulse the shelled edamame in a processor or mash it with a fork until coarse. Transfer to a bowl and add the egg, ground oats, 60 g (1/4 cup) Greek yogurt, chives, and 1 g (about 1/8 tsp) salt. Mix well.

4. 4

   4. Shape the edamame mixture into 8 small cakes. If the mixture feels too wet, press it firmly with your hands to compact it.

5. 5

   5. Heat a large oven-safe skillet over medium heat with half of the remaining oil. Sear the turkey fillets for 2 minutes per side. Transfer the skillet to the oven and bake for 10 to 12 minutes at 200°C / 400°F, or until the turkey is fully cooked. Remove and let rest for 5 minutes.

6. 6

   6. In another skillet, add the rest of the olive oil and cook the edamame cakes over medium heat for 3 to 4 minutes per side, until golden and firm.

7. 7

   7. In the same skillet or a clean one, add the cucumber and sauté for 1 minute over medium-high heat. Add the low-sodium soy sauce, Dijon mustard, the remaining 15 ml (1 tbsp) lemon juice, sesame seeds, and the rest of the salt. Cook 30 seconds more, just to warm the cucumber while keeping its texture.

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   8. Serve one glazed turkey fillet per portion with 2 edamame cakes and a serving of warm cucumber sesame salad on the side or spooned over the top.