Miso Salmon on Sautéed Spinach (Print Version)

Tender salmon glazed with sweet miso, served over ginger-spiked sautéed spinach for a quick, nutritious dinner.

# What You'll Need:

→ 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

# How to Make It:

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 the salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with miso glaze, coating both sides.
04 - Bake salmon for 10 to 12 minutes, or until just cooked through and lightly caramelized on top.
05 - 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 to 2 minutes until fragrant.
06 - Add spinach in batches, stirring constantly until just wilted. Season with soy sauce and black pepper to taste.
07 - Divide sautéed spinach among four plates, top each portion with a miso-glazed salmon fillet, and serve with lemon wedges.

# Additional Tips::

01 -
  • The miso glaze creates this beautiful umami depth that makes you feel like you're eating something far more complex than it actually is.
  • It comes together in thirty minutes, which means weeknight dinner doesn't have to be a compromise between taste and time.
  • Salmon and spinach together hit that sweet spot where food feels nourishing and indulgent at once.
02 -
  • Don't skip patting the salmon dry; wet salmon will steam instead of getting that slight caramelization on top that makes the glaze taste so good.
  • Batch the spinach instead of dumping it all in at once, or you'll end up with a watery skillet and raw spinach in the middle.
03 -
  • Make the glaze while the oven preheats so there's zero waiting time once you have the salmon on the tray.
  • If your salmon fillets are thick, reduce the oven temperature to 190°C and add a couple minutes to cooking time so the inside cooks gently instead of drying out.
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