Pin This Miso Salmon on Sautéed Spinach is a masterpiece of umami and nutrition, bringing a touch of Japanese-inspired elegance to your weeknight routine. Succulent salmon fillets are glazed with a savory-sweet miso sauce and roasted to perfection, then served over a bed of tender, ginger-infused spinach. It’s a 30-minute meal that feels gourmet without the complexity.
Pin The key to this dish is the balance between the rich, caramelized salmon and the bright, zesty sautéed greens. The julienned ginger and fresh garlic in the spinach provide a fragrant contrast to the sweet honey and savory miso glaze, ensuring every bite is flavorful and well-rounded.
Ingredients
- For the Miso Salmon:
- 4 salmon fillets (about 150 g each, skin-on or skinless)
- 2 tbsp white miso paste
- 1 tbsp mirin (or dry sherry)
- 1 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp freshly grated ginger
- For the Sautéed Spinach:
- 2 tbsp olive oil or sesame oil
- 1 large shallot, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, julienned
- 400 g (14 oz) fresh baby spinach, washed and dried
- 1 tbsp low-sodium soy sauce
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- 1. Oven Prep
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- 2. Prepare Glaze
- In a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger.
- 3. Season Salmon
- Pat the salmon fillets dry. Place them on the prepared baking tray. Brush generously with miso glaze.
- 4. Roast
- Bake salmon for 10–12 minutes, or until just cooked through and lightly caramelized on top.
- 5. Sauté Aromatics
- While the salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add shallot, garlic, and julienned ginger. Sauté for 1–2 minutes until fragrant.
- 6. Wilt Spinach
- Add spinach in batches, stirring until just wilted. Season with soy sauce and black pepper.
- 7. Plate and Serve
- Divide sautéed spinach among plates, top with miso-glazed salmon, and serve with lemon wedges.
Zusatztipps für die Zubereitung
For extra flavor and texture, sprinkle your salmon with toasted sesame seeds or sliced scallions before serving. These simple additions provide a professional finish and a fresh aromatic pop.
Varianten und Anpassungen
You can easily adapt the glaze to be vegan-friendly by substituting maple syrup for the honey. Additionally, if you cannot find mirin, dry sherry serves as an excellent alternative for the sauce base.
Serviervorschläge
Serve this dish with steamed rice or quinoa for a heartier meal that can soak up the delicious glaze. For a sophisticated pairing, enjoy the meal with a crisp white wine such as Sauvignon Blanc.
Pin Whether you're looking for a nutrient-dense post-workout meal or an impressive dinner for guests, this Miso Salmon on Sautéed Spinach delivers on both health and taste. It’s a testament to how simple ingredients, when combined thoughtfully, can create a truly memorable dining experience.
Recipe Questions
- → What does miso-glazed salmon taste like?
The miso glaze creates a perfect balance of sweet and savory flavors with deep umami notes. The miso paste adds a subtle fermented richness, while the honey or maple syrup provides caramelization and a gentle sweetness that complements the natural flavor of the salmon.
- → Can I use frozen salmon fillets?
Yes, frozen salmon fillets work well for this dish. Thaw them completely in the refrigerator overnight, then pat them thoroughly dry before applying the miso glaze. Excess moisture can prevent proper caramelization.
- → How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The glaze should be lightly caramelized and golden. Avoid overcooking, as the salmon will continue cooking slightly after removing from the oven.
- → Can I make the miso glaze ahead of time?
Absolutely. The miso glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before using, as it will be easier to brush onto the salmon.
- → What can I substitute for mirin?
Dry sherry makes an excellent substitute for mirin in this glaze. You can also use a mixture of white wine and a small amount of sugar, though the flavor profile will be slightly different from traditional mirin.
- → Is this dish suitable for meal prep?
Yes, this dish reheats beautifully. Store the salmon and spinach separately in airtight containers for up to 3 days. Reheat the salmon gently in the oven or microwave, and warm the spinach in a skillet to maintain texture.