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Mirin-Poached Salmon with Spring Salad
EatingWell Test Kitchen
“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.”
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
1Combine 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).
2Meanwhile, 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.