Mirin-Poached Salmon with Spring Salad

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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

Recipe Ingredients
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

Recipe Preparation
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.

Recipe Tips
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 

Recipe Nutrition
Per serving:
216 calories
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

Recipes © 2004-2013 Eating Well, Inc. All rights reserved. Reprinted with permission.

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