Miso Salmon on Sautéed Spinach

Experience the perfect balance of umami and freshness with this succulent miso salmon served over a bed of vibrant, ginger-infused sautéed spinach. This nutritious main course features salmon fillets glazed in a savory-sweet miso sauce, creating a beautifully caramelized finish that pairs elegantly with the calcium-rich greens. It is a sophisticated yet easy-to-prepare meal that brings Japanese-inspired flavors to your dinner table in just 30 minutes.

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The secret to this dish lies in the simple but powerful miso marinade that enhances the natural richness of the salmon. As the fish bakes, the honey and miso glaze forms a delicate crust, while the spinach is quickly sautéed with garlic and julienned ginger to maintain its bright color and tender texture.

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

Instructions

Step 1: Preparation

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup.

Step 2: Prepare Glaze

In a small mixing bowl, whisk together the white miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth.

Step 3: Coat Salmon

Pat the salmon fillets dry with a paper towel. Place them on the prepared baking tray and brush the miso glaze generously over the top of each fillet.

Step 4: Bake

Bake the salmon for 10–12 minutes, or until the fish is just cooked through and the top has developed a light caramelization.

Step 5: Sauté Aromatics

While the salmon is in the oven, heat olive or sesame oil in a large skillet over medium heat. Add the sliced shallot, minced garlic, and julienned ginger, sautéing for 1–2 minutes until fragrant.

Step 6: Wilt Spinach

Add the fresh baby spinach to the skillet in batches, stirring constantly until just wilted. Season with soy sauce and freshly ground black pepper.

Step 7: Serve

Divide the sautéed spinach among four plates, top each with a miso-glazed salmon fillet, and serve immediately with fresh lemon wedges.

Zusatztipps für die Zubereitung

For extra flavor and texture, sprinkle the finished dish with toasted sesame seeds or thinly sliced scallions just before serving. Ensure you pat the salmon dry before glazing to help the sauce stick better.

Varianten und Anpassungen

To make a vegan-friendly version of the glaze, simply substitute the honey with maple syrup. If you prefer a bit of heat, you can add a pinch of red chili flakes to the spinach while sautéing.

Serviervorschläge

Serve this dish with a side of steamed jasmine rice or quinoa to soak up any remaining glaze. For a perfect beverage pairing, choose a crisp white wine such as Sauvignon Blanc.

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Whether you are hosting a dinner party or preparing a quick healthy meal for yourself, this Miso Salmon on Sautéed Spinach is sure to impress. Its combination of umami-rich glaze and zesty greens makes it a standout pescatarian dish that is as beautiful as it is delicious.

Q&A About the Recipe

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat them very dry with paper towels before applying the miso glaze for the best caramelization.

→ What type of miso paste works best?

White miso (shiro miso) is ideal here—it has a milder, sweeter flavor that complements the salmon without overpowering it. Red miso will be too intense for this delicate dish.

→ Can I make the glaze ahead of time?

Absolutely. Mix the glaze ingredients and store in an airtight container in the refrigerator for up to a week. Let it come to room temperature before brushing on the salmon for easier application.

→ 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 125°F to 130°F. The glaze should be lightly caramelized and golden brown on top.

→ What sides pair well with this dish?

Steamed jasmine rice or fluffy quinoa soaks up the extra miso glaze beautifully. You could also serve with roasted vegetables or a simple cucumber salad for a complete meal.

→ Can I grill the salmon instead?

Certainly. Grill over medium-high heat for 4-5 minutes per side, brushing with additional glaze halfway through. The smoky char from grilling adds another dimension to the miso flavor.