Save to Pinterest Succulent salmon fillets glazed with a light, umami-rich miso sauce, served atop a bed of calcium-rich sautéed spinach with fresh ginger. This Japanese-inspired dish is a nutritious, flavorful main course that is remarkably easy to prepare, bringing elegance to your dinner table in just 30 minutes.
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The combination of white miso paste, mirin, and honey creates a beautiful caramelization on the salmon, while the ginger and garlic in the spinach add a fresh, aromatic depth to every bite.
Ingredients
- For the Miso Salmon: 4 salmon fillets (about 150 g each), 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, 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
Ensure you pat the salmon fillets completely dry before glazing to help the miso sauce adhere properly. Using fresh baby spinach that has been thoroughly dried after washing will prevent the dish from becoming watery during the quick sauté.
Varianten und Anpassungen
For a vegan-friendly glaze, substitute the honey with maple syrup. If you require a gluten-free meal, be sure to use a gluten-free alternative for the soy sauce and check your miso paste labels carefully.
Serviervorschläge
To make this a heartier meal, serve the salmon and spinach with a side of steamed rice or quinoa. This dish also pairs exceptionally well with a crisp white wine such as Sauvignon Blanc.
Save to Pinterest Enjoy this nutritious and flavorful main course that brings a sophisticated Japanese-inspired touch to your home cooking.
Common Questions
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before patting dry and applying the miso glaze. Allow extra time to ensure the fish reaches room temperature for even cooking.
- → What can I substitute for white miso paste?
Red miso paste works but provides a stronger, more intense flavor. Alternatively, use a mixture of tahini and a splash of soy sauce, though the authentic umami character will be less pronounced.
- → 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 appear opaque but still moist—overcooking will result in dry fish.
- → Can I prepare the glaze in advance?
The miso glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature before brushing onto the salmon for even application.
- → What sides pair well with this dish?
Steamed jasmine rice, fluffy quinoa, or udon noodles complement the flavors beautifully. For a low-carb option, serve with cauliflower rice or additional roasted vegetables like bok choy.
- → Is this dish suitable for meal prep?
Cooked salmon stores well for 2-3 days in the refrigerator. Keep the salmon and spinach separate to maintain texture. Reheat gently in the microwave or enjoy cold over salads for lunch.
