Miso Salmon on Sautéed Spinach

This Miso Salmon on Sautéed Spinach is a sophisticated yet simple dish that brings Japanese-inspired flavors to your dinner table. Succulent salmon fillets are coated in an umami-rich miso glaze and baked until perfectly caramelized, served over a bed of fresh, ginger-scented spinach. It's a nutritious, high-protein main course that is as visually stunning as it is delicious.

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The combination of white miso, mirin, and soy sauce creates a glaze that deeply seasons the fish while maintaining its tenderness. Paired with the light crunch of julienned ginger and sautéed shallots, this meal offers a complex flavor profile with minimal effort.

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

Step 1: Preparation

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2: Prepare the Glaze

In a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger.

Step 3: Glaze the Salmon

Pat the salmon fillets dry. Place them on the prepared baking tray and brush generously with the miso glaze.

Step 4: Bake

Bake salmon for 10–12 minutes, or until just cooked through and lightly caramelized on top.

Step 5: Sauté the 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.

Step 6: Cook the Spinach

Add spinach in batches, stirring until just wilted. Season with soy sauce and black pepper.

Step 7: Plate and Serve

Divide sautéed spinach among plates, top with miso-glazed salmon, and serve with lemon wedges.

Zusatztipps für die Zubereitung

For an extra layer of flavor and texture, sprinkle the salmon with toasted sesame seeds or thinly sliced scallions just before serving. Ensure the salmon is patted completely dry before applying the glaze to help it adhere better.

Varianten und Anpassungen

To make the glaze vegan-friendly, you can easily substitute maple syrup for honey. If you do not have mirin on hand, a dry sherry works well as a replacement in the miso sauce.

Serviervorschläge

This dish is wonderful on its own, but for a heartier meal, serve it alongside steamed jasmine rice or quinoa. For a beverage, a crisp white wine like Sauvignon Blanc perfectly complements the ginger and miso notes.

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With its vibrant colors and balanced nutrition, Miso Salmon on Sautéed Spinach is a recipe you'll return to again and again. It is a testament to how simple ingredients can create a truly elegant and satisfying meal.

Recipe FAQs

→ What type of miso paste works best?

White miso paste (shiro miso) is ideal for this glaze. It offers a milder, sweeter flavor compared to red miso, which can be overpowering for delicate salmon.

→ Can I grill the salmon instead?

Absolutely. Grill over medium-high heat for 4-5 minutes per side, brushing with the miso glaze during the last minute of cooking. Watch closely as the honey in the glaze can burn quickly over direct flame.

→ How do I know when salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 125°F to 130°F. The flesh should turn from translucent to opaque and spring back when gently pressed.

→ What sides pair well with this dish?

Steamed jasmine rice or fluffy quinoa soaks up the miso glaze beautifully. For a low-carb option, serve with roasted Japanese sweet potatoes or shiitake mushrooms.

→ Can I prepare the glaze in advance?

Yes, whisk the miso glaze together up to 3 days ahead and store refrigerated in an airtight container. Bring to room temperature before using for even application.

→ Is this suitable for meal prep?

The salmon keeps well for 2-3 days when stored separately from the spinach. Reheat gently in a 275°F oven to avoid drying out the fish. Add fresh spinach when serving to maintain texture.