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Agedashi Salmon with Snow Peas, Shiitakes & Salmon Roe

  • 50 m
  • 1 h
Becky Selengut
“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.”

Ingredients

    • Dashi (Broth)
    • 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
    • Salmon
    • 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

Directions

  • 1 To prepare dashi: Combine kombu, shiitakes and water in a medium saucepan; let stand for 30 minutes.
  • 2 Bring 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.
  • 3 Thinly 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.
  • 4 To prepare salmon: Gently mix salmon with shichimi togarashi and lemon zest in a medium bowl. Add potato starch and toss to coat.
  • 5 Heat 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.
  • 6 To 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.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 6/16/2019