Blog & Resources
Salmon with Spring Salad
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
Total Time: 30 minutes
tablespoons mirin (see Tips)
tablespoons reduced-sodium soy sauce
tablespoon white vinegar
tablespoons fresh ginger matchsticks (see Tips)
1/4 pounds salmon, tuna, mahi-mahi or cod, skinned if desired, cut into 4
portions (see Tips)
cup radish matchsticks
cup thinly sliced snap peas
cup pea sprouts
- 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).
- 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.
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
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).
information about choosing sustainable seafood, visit seafoodwatch.org.