Mirin-Poached Salmon with Spring Salad

March/April 2013

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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.

Mirin-Poached Salmon with Spring Salad

Makes: 4 servings, 3-4 oz. fish & 3/4 cup salad each

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  • 1/3 cup water
  • 3 tablespoons mirin (see Tips)
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon white vinegar
  • 2 tablespoons fresh ginger matchsticks (see Tips)
  • 1-1 1/4 pounds salmon, tuna, mahi-mahi or cod, skinned if desired, cut into 4 portions (see Tips)
  • 1/4 teaspoon salt
  • 1 cup radish matchsticks
  • 1 cup thinly sliced snap peas
  • 1 cup pea sprouts


  1. 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).
  2. 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 & Notes

  • 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.
  • Learn how make “matchsticks” or "julienne": Slice ingredients crosswise into very thin slices. Make a stack of 2 to 3 slices at a time, then slice into fine matchsticks (about 1/8 inch wide).
  • For information about choosing sustainable seafood, visit


Per serving: 216 calories; 4 g fat (1 g sat, 2 g mono); 53 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 27 g protein; 2 g fiber; 620 mg sodium; 666 mg potassium.

Nutrition Bonus: Vitamin C (31% daily value), Potassium (19% dv), Folate (18% dv), Magnesium (15% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 lean meat

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