Mirin-Poached Salmon with Spring Salad

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

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  • Prep Time


  • Total Time


  • Servings



  • cup water

  • 3

    tablespoons mirin (see Tips)

  • 3

    tablespoons reduced-sodium soy sauce

  • 1

    tablespoon white vinegar

  • 2

    tablespoons fresh ginger matchsticks (see Tips)

  • 1-1¼

    pounds salmon, tuna, mahi-mahi or cod, skinned if desired, cut into 4 portions (see Tips)

  • ¼

    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. 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 seafoodwatch.org.


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