Miso Salmon on Sautéed Spinach

This Miso Salmon on Sautéed Spinach is a masterclass in balanced flavor, combining the deep, savory notes of white miso with the fresh zest of ginger and garlic. The salmon fillets are glazed to perfection, resulting in a succulent texture with a beautifully caramelized exterior. Served atop a vibrant bed of wilted spinach, this Japanese-inspired main course is as nutritious as it is sophisticated, offering a high-protein meal that comes together in just 30 minutes.

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The secret to this dish lies in the simple yet powerful marinade. By whisking together miso paste, mirin, and honey, you create a lacquer that not only seasons the fish but also helps it develop a gorgeous golden hue in the oven.

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

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Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

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

Step 7

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

Zusatztipps für die Zubereitung

For extra flavor, sprinkle the finished dish with toasted sesame seeds or thinly sliced scallions before serving. Ensure the salmon is patted completely dry before applying the glaze to help the sauce adhere properly.

Varianten und Anpassungen

To make the glaze vegan-friendly, substitute the honey for maple syrup. If mirin is unavailable, dry sherry or a splash of rice vinegar with a pinch of sugar can be used as a substitute.

Serviervorschläge

Serve this flavorful salmon with a side of steamed rice or quinoa for a heartier meal. To complement the umami profile, pair it with a crisp white wine such as Sauvignon Blanc.

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Whether you are looking for a quick weeknight dinner or an impressive weekend lunch, this Miso Salmon on Sautéed Spinach provides a perfect balance of nutrition and gourmet flair.

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Recipe FAQs

→ Can I use frozen salmon for this dish?

Yes, frozen salmon works well. Thaw completely in the refrigerator overnight and pat dry before applying the miso glaze for the best caramelization.

→ What can I substitute for white miso paste?

Red miso paste will work but has a stronger, more intense flavor. For a non-soy alternative, try a mixture of tahini and a splash of fish sauce.

→ Is this dish gluten-free?

The dish is naturally gluten-free if you use tamari instead of regular soy sauce and check that your miso paste is certified gluten-free.

→ Can I prepare the miso glaze ahead of time?

Absolutely. The glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using.

→ What sides pair well with miso salmon?

Steamed jasmine rice, quinoa, or roasted vegetables like bok choy and snap peas complement the flavors beautifully. A crisp white wine such as Sauvignon Blanc makes an excellent pairing.

→ 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 flesh should be opaque but still moist.