Miso Salmon on Sautéed Spinach

Experience a harmonious blend of Japanese-inspired flavors with this Miso Salmon on Sautéed Spinach. Succulent salmon fillets are glazed with a light, umami-rich miso sauce and served atop a bed of calcium-rich sautéed spinach infused with fresh ginger. It is a nutritious, flavorful main course that brings restaurant-quality elegance to your home kitchen in just 30 minutes.

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The secret to this dish lies in the simple yet powerful marinade. By whisking together white miso paste, ginger, and honey, you create a glaze that beautifully caramelizes under the heat, while the bed of fresh, garlicky spinach provides a crisp and earthy counterpoint.

Ingredients

• 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
• 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

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 and visual appeal, sprinkle the salmon with toasted sesame seeds or thinly sliced scallions just before serving. Ensure your spinach is completely dry after washing to avoid excess liquid in the skillet.

Varianten und Anpassungen

To make the glaze vegan-friendly for plant-based proteins, substitute maple syrup for honey. If you require a gluten-free meal, ensure you use a certified gluten-free soy sauce or tamari.

Serviervorschläge

This dish is wonderful on its own, but it pairs perfectly with a side of steamed jasmine rice or fluffy quinoa for a more substantial meal. Complement the umami flavors with a crisp glass of Sauvignon Blanc.

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With its vibrant colors and sophisticated taste, this Miso Salmon on Sautéed Spinach is a testament to how simple, fresh ingredients can create an extraordinary dining experience.

Recipe FAQs

→ Can I prepare the miso glaze ahead of time?

Absolutely! The miso glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a quick stir before brushing onto the salmon.

→ What type of miso paste works best?

White miso (shiro miso) is ideal for this dish—it has a milder, slightly sweet flavor that complements the salmon beautifully. Red miso can be used for a stronger, more intense umami taste.

→ Can I use frozen spinach instead of fresh?

While fresh baby spinach yields the best texture, frozen spinach can work in a pinch. Thaw and squeeze out excess moisture thoroughly before sautéing, and reduce the cooking time slightly.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should appear opaque but still moist—overcooking will dry it out.

→ What sides pair well with this dish?

Steamed jasmine rice or fluffy quinoa makes excellent bases to soak up the miso glaze. You could also serve with roasted Japanese sweet potatoes or simple cucumber salad for a complete meal.

→ Is this dish freezer-friendly?

The cooked salmon can be frozen for up to 2 months, though the texture may change slightly. For best results, freeze the glazed salmon (before baking) and bake fresh when ready to serve. Spinach is best enjoyed immediately.