Mirin-Poached Salmon with Spring Salad (Printer-Friendly Version) | Eating Well
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Mirin-Poached Salmon with Spring Salad

http://www.eatingwell.com/recipes/mirin_poached_salmon.html

From EatingWell:  March/April 2013

Poaching fish with a little flavorful liquid may be the easiest way to cook fish! This quick poached-fish recipe stars 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.

4 servings, 3-4 oz. fish & 3/4 cup salad each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

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.

Nutrition

Per serving : 216 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 53 mg Cholesterol; 15 g Carbohydrates; 27 g Protein; 2 g Fiber; 620 mg Sodium; 666 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat

Tips & Notes