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Mirin-Poached Salmon with Spring Salad
Mirin-Poached Salmon with Spring Salad
3 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup water
- 3 tablespoons mirin (see Tips)
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons fresh ginger matchsticks (see Tips)
- 1-1¼ pounds salmon, tuna, mahi-mahi or cod, skinned if desired, cut into 4 portions (see Tips)
- ¼ teaspoon salt
- 1 cup radish matchsticks
- 1 cup thinly sliced snap peas
- 1 cup pea sprouts
Preparation
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Active
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Ready In
- 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.
- 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.
- PO Box 95?20 Pitman Road?Websterville, VT 05678
- For information about choosing sustainable seafood, visit seafoodwatch.org.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: 3-4 oz. fish & ¾ cup salad
- Per serving: 216 calories; 4 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 27 g protein; 70 mcg folate; 53 mg cholesterol; 5 g sugars; 0 g added sugars; 386 IU vitamin A; 18 mg vitamin C; 72 mg calcium; 2 mg iron; 620 mg sodium; 666 mg potassium
- Nutrition Bonus: Vitamin C (30% daily value)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 3 lean meat
Reviews 3
January 08, 2015
By: EatingWell User
My newest addition to my go to salmon recipe collection
I made the recipe exactly as written, except added some shredded carrots as well. I had never tried pea sprouts before so this was a good excuse. Everyone loved the dish. Next time I might remove about have of the ginger matchsticks after cooking, but prior to dressing the salad. Loved the pea sprouts and radishes, but your own salad concoction will do just fine.
Pros: Delicious, healthy, easy
Cons: pea sprouts can be pricy, ginger was a tad bit overpowering onthe salad
June 06, 2013
By: EatingWell User
Delicious AND Simple!
Great recipe! After the fish was done cooking, I removed it from the pan and continued to reduce the sauce. Terrific to drizzle over steamed rice. That, plus steamed broccoli, and you have a super simple, healthy and delicious meal! Thanks for the great recipe. It's a keeper. (I did alter it slightly by adding garlic and reducing the ginger.)
March 30, 2013
By: EatingWell User
Flavorful!!!
I didn't have the reduced-sodium soy sauce so I used the regular one. Plus, we didn't do all the fancy vegetable. I just steamed up the youchoy green and rice to go with this dish.
So easy to make and so tasty. Will defintely make this dish again in the near future.
Pros: Easy and fast
