Mirin-Poached Salmon with Spring Salad

Mirin-Poached
Salmon with Spring Salad

Poaching
fish with a little flavorful liquid may be the easiest way to cook fish! This
quick poached-fish recipe calls for salmon, but tuna, mahi-mahi or cod work
just as well. Look for pea sprouts, also called “pea shoots,” at farmers’
markets and in well-stocked supermarkets. Or use 1 more cup thinly sliced snap
peas instead.

Makes: 4 servings, 3-4 oz. fish &
3/4 cup salad each

Total Time: 30 minutes

• 1/3
  cup water
• 3
  tablespoons mirin (see Tips)
• 3
  tablespoons reduced-sodium soy sauce
• 1
  tablespoon white vinegar
• 2
  tablespoons fresh ginger matchsticks (see Tips)
• 1-1
  1/4 pounds salmon, tuna, mahi-mahi or cod, skinned if desired, cut into 4
  portions (see Tips)
• 1/4
  teaspoon salt
• 1
  cup radish matchsticks
• 1
  cup thinly sliced snap peas
• 1
  cup pea sprouts

1. Combine water, mirin, soy sauce, vinegar and ginger in a large skillet.
   Bring to a boil over medium-high heat. Cook for 4 minutes. Add fish; sprinkle
   with salt. Cover, reduce heat to medium and cook, turning once, just until
   opaque in the center, 4 to 8 minutes (depending on thickness).
2. Meanwhile, combine radishes, snap peas
   and pea sprouts in a medium bowl. When the fish is done, pour the braising
   liquid into the bowl and toss to coat. Serve the salad on the fish.

• Look
  for mirin—a sweet, low-alcohol rice wine used in Japanese cooking—near other
  Asian ingredients in well-stocked supermarkets. Use it to add a touch of
  sweetness to sauces and marinades. Refrigerate for up to 6 months.
• Learn how make “matchsticks” or
  ‘julienne’: Slice
  ingredients crosswise into very thin slices. Make a stack of 2 to 3 slices at a
  time, then slice into fine matchsticks (about 1/8 inch wide).
• For
  information about choosing sustainable seafood, visit seafoodwatch.org.

Per serving: 216 calories; 4 g fat (1
g sat, 2 g mono); 53 mg cholesterol; 15
g carbohydrates; 0 g added sugars; 27
g protein; 2 g fiber; 620 mg sodium; 666
mg potassium.

Nutrition Bonus: Vitamin C (31% daily value), Potassium (19%
dv), Folate (18% dv), Magnesium (15% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 lean meat