Glazed Salmon With Edamame

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2 tablespoons low-sodium soy sauce

1 tablespoon minced peeled fresh ginger

1 tablespoon seasoned rice vinegar

1 teaspoon hoisin sauce

1 teaspoon packed light brown sugar

1 pound salmon, skinned and cut crosswise into 4 equal pieces

2 teaspoons yellow or white miso

4 teaspoons mirin (sweet rice wine)

2 tablespoons fresh orange juice

1 1/3 cups frozen shelled edamame

1/4 teaspoon salt

Orange zest, for garnish

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