The easiest way to cook fish: Poach it in a flavorful liquid. This quick recipe stars salmon, but tuna, mahimahi, or cod work just as well. Look for pea sprouts (aka pea shoots) at farmers’ markets and in well-stocked supermarkets, or substitute one more cup thinly sliced snap peas instead.
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
1 1/4 pounds salmon, tuna, mahimahi or cod, skinned if desired, cut into 4 portions (see Tips)
1 cup radishes, julienned
1 cup thinly sliced snap peas
1 cup pea sprouts
1/3 cup water
3 tablespoons mirin (see Tips)
3 tablespoons reduced-sodium soy sauce
2 tablespoons fresh ginger matchsticks (see Tips)
1 tablespoon white vinegar
1/4 teaspoon salt
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.
1. 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.
2. To julienne an ingredient: 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).
3. For information about choosing sustainable seafood, visit seafoodwatch.org.
Fat: 4 g fat (1 g sat, 2 g mono)
Cholesterol: 53 mg
Carbohydrate: 15 g carbohydrate
Added sugars: 0 g added sugars
Protein: 27 g
Fiber: 2 g
Sodium: 620 mg
Potassium: 666 mg
Vitamin C: 31% daily value (DV)
Folate: 18% DV
Magnesium: 15% DV
1 carbohydrate serving
Exchanges: 2 vegetable, 3 lean meat