Mirin-Poached Salmon with Spring Salad
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).Advertisement
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.
2 vegetable, 3 lean meat