Description
This Miso Salmon on Sautéed Spinach recipe features tender salmon fillets coated with a savory-sweet miso glaze, baked to perfection, and served over a bed of fragrant sautéed spinach with shallots, garlic, and ginger. It’s a quick, flavorful, and healthy dinner option ready in just 30 minutes, blending Asian-inspired flavors with wholesome ingredients.
Ingredients
Scale
For the Miso Glazed Salmon
- 4 salmon fillets (about 5 oz 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
- 14 oz fresh baby spinach, washed and dried
- 1 tbsp low-sodium soy sauce
- Freshly ground black pepper, to taste
To Serve
- Lemon wedges
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Make the Miso Glaze: In a small bowl, whisk together the white miso paste, mirin (or dry sherry), low-sodium soy sauce, honey (or maple syrup), sesame oil, and freshly grated ginger until the mixture is smooth and well combined.
- Glaze the Salmon: Pat the salmon fillets dry using paper towels to help the glaze adhere better. Place the fillets on the prepared baking tray and brush them generously with the miso glaze, covering the tops evenly.
- Bake the Salmon: Place the baking tray in the preheated oven and bake the salmon for 10 to 12 minutes, or until the fish is just cooked through and the glaze is lightly caramelized on top. The salmon should be opaque and flaky.
- Sauté Aromatics: While the salmon is baking, heat the olive oil or sesame oil in a large skillet over medium heat. Add the thinly sliced shallot, minced garlic, and julienned ginger. Sauté for 1 to 2 minutes until the mixture is fragrant and translucent.
- Wilt the Spinach: Add the fresh baby spinach to the skillet in batches, stirring constantly until each batch is just wilted before adding more. Once all the spinach has wilted, season it with low-sodium soy sauce and freshly ground black pepper to taste.
- Assemble and Serve: Divide the sautéed spinach evenly among four plates. Top each portion with a miso-glazed salmon fillet. Serve immediately with lemon wedges on the side for squeezing over the fish and greens.
Notes
- For best results, use fresh, high-quality salmon fillets.
- If you prefer, substitute honey with maple syrup for a vegan alternative.
- To enhance flavor, marinate the salmon briefly in the miso glaze before baking.
- Ensure spinach is well dried before adding to the skillet to prevent sogginess.
- Serve with steamed rice or quinoa for a more filling meal.
