Georgia is hot.  I’m just sayin’.

That means quick meals at our house so I’m not stuck in a hot kitchen for hours.

Salmon is a great choice for a quick meal.  All you have to do is throw it under the broiler or put it on the grill and it’s done in no time.  Is there a person on this earth who doesn’t like salmon?  If there is, that person has issues. (Just kidding if that’s you!  Continue on happily in your salmon-free world.)

The glaze on the salmon is light, not too sticky or sweet.  Just enough flavor to make things interesting.  And the corn and edamame is just that: corn and edamame.  A little butter.  Some salt and pepper.  Done.  Eat and relax in your air conditioning.  Stay out of that heat!

(adapted from Everyday Food’s Glazed Salmon, July/Aug 2010)

serves 2.

1 tbs soy sauce

2 tsp honey

1 tbs orange juice

salt and pepper

2 salmon fillets (4-6 oz each)

2 tbs butter

1 1/2 cups edamame, frozen or fresh

1 cup sweet corn, frozen or fresh (I prefer fresh- about two ears)

In a small bowl, cobine soy sauce, honey and orange juice.  Add salt and pepper to taste.  Heat broiler, with rack 4 inches from the heat.  Line a rimmed baking sheet with aluminum foil.  Season salmon with salt and pepper and broil five minutes.  Remove fish from the oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze again.

While the salmon is cooking, heat butter in a skillet over medium heat.  Add corn and edamame, cook until heated through.  Add salt and pepper to taste.  Divide mixture evenly between two plates, top with salmon and serve.