Mirin-Poached Salmon with Spring Salad

Mirin-Poached
Salmon with Spring Salad

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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

INGREDIENTS

  • 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

PREPARATION

  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.

 
TIPS & NOTES

  • 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.

NUTRITION

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

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