Mirin-Poached Salmon with Spring Salad

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013
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Ingredients

Directions

  • 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).

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  • 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

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.

Nutrition Facts

Serving Size: 3-4 oz. fish & 3/4 cup salad
Per Serving:
216.4 calories; protein 26.6g 53% DV; carbohydrates 15.4g 5% DV; exchange other carbs 1; dietary fiber 2.2g 9% DV; sugars 4.7g; fat 4.4g 7% DV; saturated fat 1.1g 5% DV; cholesterol 53mg 18% DV; vitamin a iu 385.9IU 8% DV; vitamin c 18.4mg 31% DV; folate 69.9mcg 18% DV; calcium 72.3mg 7% DV; iron 2mg 11% DV; magnesium 60.9mg 22% DV; potassium 666mg 19% DV; sodium 620.1mg 25% DV; thiamin 0.2mg 17% DV.
Exchanges:

2 vegetable, 3 lean meat

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 5 stars
01/08/2015
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 Read More
EatingWell User
Rating: 5 stars
06/06/2013
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.) Read More
EatingWell User
Rating: 5 stars
03/30/2013
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 Read More
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