Miso Salmon on Sautéed Spinach (Printable Version)

Tender salmon fillets glazed with savory miso and served over garlicky sautéed spinach with fresh ginger.

# What You Need:

→ 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

→ 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 ounces 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 white miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth and well combined.
03 - Pat salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with miso glaze on all sides.
04 - Bake salmon for 10-12 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 sliced shallot, minced garlic, and julienned ginger. Sauté for 1-2 minutes until fragrant.
06 - Add fresh baby spinach in batches, stirring continuously until just wilted. Season with soy sauce and freshly ground black pepper.
07 - Divide sautéed spinach among serving plates. Top each portion with miso-glazed salmon fillet. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The miso glaze caramelizes in the oven and tastes like you spent hours developing it, but honestly it takes five minutes to mix.
  • Salmon and spinach together hit that sweet spot where you feel like you're doing something good for your body and your taste buds at the same time.
  • Everything cooks in parallel, so you're sitting down with dinner in thirty minutes flat, no stress required.
02 -
  • Don't skip drying the salmon or spinach—moisture is the silent killer of texture, and you'll taste the difference between soggy and perfect immediately.
  • Miso paste can hide lumps if you're not careful; whisking it with a liquid first prevents grainy glaze and makes the whole dish taste polished.
03 -
  • If your miso glaze seems too thick before brushing, thin it with half a teaspoon of water or mirin—you want it spreadable, not concrete.
  • Don't walk away while the salmon bakes; ovens vary wildly, and checking at ten minutes means you catch it at perfection instead of finding it overdone.
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