Glazed Salmon with Edamame

2 Tbsp. low-sodium soy sauce
1 Tbsp. minced peeled fresh ginger
1 Tbsp. seasoned rice vinegar
1 tsp. hoisin sauce
1 tsp. Splenda brown sugar
1 lb. salmon, skinned and cut crosswise into 4 equal pieces
2 tsp. yellow or white miso
4 tsp. mirin (sweet rice wine)
2 Tbsp. fresh orange juice (light)
1 1/3 cups frozen shelled edamame
Orange zest, for garnish

Arrange an oven rack in center of oven, and preheat broiler.

Combine the first 5 indredients (through Splenda brown sugar) in a bowl.
Place a layer of aluminum foil on a baking sheet or broiler pan, and coat with cooking spray.  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.

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 Tbsp.  cooking liquid.  Add edamame, reserved water, and salt to blender; pulse.  Arrange ½ cup puree on each of 4 plates.  Top with 1 piece of salmon, and drizzle with ¼ tsp. soy glaze from baking sheet.  Garnish with orange zest.