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Agedashi Salmon with Snow Peas, Shiitakes & Salmon Roe
“A twist on the classic Japanese dish, this healthy fish recipe swaps wild salmon for the traditional tofu. This agedashi gets extra kick from shichimi togarashi, a Japanese chile pepper blend, available in well-stocked markets or online. Serve alongside brown rice or udon noodles and a seaweed salad.”
⅛ ounce kombu (dried kelp)
4 dried shiitake mushrooms
2 cups cold water
¼ ounce bonito flakes (dried smoked fish flakes; about 1¾ cups)
2 tablespoons reduced-sodium soy sauce
1½ tablespoons mirin
¾ cup snow peas, trimmed and thinly sliced
8 ounces skinned wild salmon (preferably wild Alaska; see Tip), cut into 1-inch cubes
½ teaspoon shichimi togarashi (Japanese red pepper mix), plus more for serving
½ teaspoon lemon zest
¼ cup potato starch
¾ cup canola oil or grapeseed oil
4 teaspoons salmon roe for garnish
4 lemon wedges for serving
1To prepare dashi: Combine kombu, shiitakes and water in a medium saucepan; let stand for 30 minutes.
2Bring the kombu mixture just to a boil. Remove from heat. Transfer the kombu and shiitakes to a clean cutting board. Add bonito flakes to the dashi; return to a boil and simmer for 2 minutes. Remove from heat and let stand, covered, for 5 minutes. Strain (discard the bonito flakes). Rinse out the pot.
3Thinly slice the kombu; set aside. Discard any shiitake stems and thinly slice the caps. Return to the pot along with the strained dashi, soy sauce and mirin. Bring just to a boil over high heat. Remove from heat, add snow peas and cover to keep warm.
4To prepare salmon: Gently mix salmon with shichimi togarashi and lemon zest in a medium bowl. Add potato starch and toss to coat.
5Heat oil in a medium skillet over medium-high heat until shimmering. Carefully add the salmon; cook just until starting to brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate.
6To serve, divide the dashi mixture among 4 small bowls and top with the salmon, the reserved kombu and salmon roe, if desired. Serve with lemon wedges.
All wild salmon—and now some farmed—is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to 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.