Miso Salmon on Sautéed Spinach (Print)

Tender miso-glazed salmon over fragrant ginger spinach for a nutritious Japanese-inspired dinner.

# Ingredients:

→ For the Miso Salmon

01 - 4 salmon fillets, 5.3 oz each, skin-on or skinless
02 - 2 tablespoons white miso paste
03 - 1 tablespoon mirin or dry sherry
04 - 1 tablespoon low-sodium soy sauce
05 - 1 tablespoon honey or maple syrup
06 - 1 teaspoon sesame oil
07 - 1 teaspoon freshly grated ginger

→ For the Sautéed Spinach

08 - 2 tablespoons olive oil or sesame oil
09 - 1 large shallot, thinly sliced
10 - 2 garlic cloves, minced
11 - 1 tablespoon fresh ginger, julienned
12 - 14 oz fresh baby spinach, washed and dried
13 - 1 tablespoon low-sodium soy sauce
14 - Freshly ground black pepper to taste
15 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until well combined.
03 - Pat salmon fillets dry with paper towels. Place them on the prepared baking tray and brush generously with miso glaze.
04 - Bake salmon for 10 to 12 minutes, or until just cooked through and lightly caramelized on top.
05 - While salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add shallot, garlic, and julienned ginger. Sauté for 1 to 2 minutes until fragrant.
06 - Add spinach in batches, stirring until just wilted. Season with soy sauce and black pepper.
07 - Divide sautéed spinach among plates, top each portion with miso-glazed salmon, and serve with lemon wedges.

# Expert Tips:

01 -
  • Nutrient-Rich: High in omega-3 fatty acids and calcium from the fresh baby spinach.
  • Umami Flavor: The combination of white miso and mirin creates a deep, satisfying savory profile.
  • Incredibly Fast: Prep and cook time total only 30 minutes, making it a perfect healthy main course for any night.
02 -
  • Dry the Fillets: Always pat the salmon dry with a paper towel before glazing to ensure the sauce adheres well and caramelizes properly in the oven.
  • Sauté in Batches: To prevent the spinach from steaming and becoming watery, add it to the skillet in batches, letting each batch wilt slightly before adding more.
  • Watch the Glaze: Because of the honey and miso content, the glaze can brown quickly. Ensure the oven rack is centered for even heat distribution.
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