Mirin-Poached Salmon with Spring Salad

June 2013 274I don’t usually eat a lot of salmon, but when I first saw this recipe in the April/May 2013 issue of Eating Well Magazine, it seemed like the perfect way to use seasonal produce like radishes, snap peas and pea sprouts. We ended up using pea vines instead of pea sprouts because they were more readily available at the farmers’ market. I really enjoyed this meal—it was healthy, beautiful, filling, and truly highlighted the season’s bounty. Plus it was a great way to use the mirin I had purchased a few months ago to make kimchi omlets.

Mirin-Poached Salmon with Spring Salad (from Eating Well, April/May 2013; makes 4 servings)

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

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).

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.

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