Mirin-poached salmon with spring salad
Indulge in the delicate flavors of mirin-poached salmon paired with a vibrant spring salad bursting with freshness and bright, crisp textures. A perfect harmony of flavors awaits in this delightful culinary creation.
Ingredients:
- 450g salmon fillet, cut into 4 portions, skin removed, if desired
- 2 tablespoons dry white wine
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- 2 tablespoons finely chopped shallot, (1 medium)
- Lemon wedges, for garnish
Instructions:
- Preheat your oven to 220 °C. Use cooking spray to coat a 9-inch glass pie pan or an 8-inch glass baking dish.
- Lay the salmon in the prepared pan with the skin-side facing down. Drizzle wine over the fish. Add salt and pepper, then scatter shallots on top. Cover the pan with foil and bake until the salmon is no longer translucent in the middle and starts to flake easily, which should take 15 to 25 minutes, depending on the thickness of the fish.
- Once the salmon is cooked, place it on plates for serving. Pour any remaining juices from the pan over the salmon and accompany with lemon wedges.
Summary:
- Calories: 1223 kcal
- Fat: 69 g
- Protein: 113 g
- Carbs: 19 g
- Potassium: 2556 mg
- Magnesium: 220 mg