Miso Salmon on Sautéed Spinach

Miso Salmon on Sautéed Spinach is a sophisticated yet approachable dish that brings Japanese-inspired flavors to your home kitchen. This recipe features succulent salmon fillets glazed with a light, umami-rich miso sauce, served over a bed of calcium-rich sautéed spinach infused with fresh ginger. It is a nutritious and flavorful main course that is perfect for a high-quality weeknight dinner.

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With a preparation time of just 15 minutes, this dish is as efficient as it is elegant. The combination of savory soy and miso with the brightness of fresh ginger creates a complex flavor profile that complements the rich texture of the salmon perfectly.

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: Prep

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

Step 2: Whisk Glaze

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

Step 3: Glaze Salmon

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

Step 4: Bake

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

Step 5: Sauté Aromatics

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: Cook Spinach

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

Step 7: Plate

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

Zusatztipps für die Zubereitung

For extra flavor and a professional finish, sprinkle the dish with toasted sesame seeds or thinly sliced scallions before serving.

Varianten und Anpassungen

Substitute maple syrup for honey for a vegan-friendly glaze. If you need a gluten-free version, ensure you use a gluten-free soy sauce alternative and check your miso paste labels.

Serviervorschläge

Serve this dish with steamed rice or quinoa for a heartier meal. It pairs beautifully with a crisp white wine such as Sauvignon Blanc.

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This balanced meal provides 340 calories and 33g of protein per serving, making it a satisfying and healthy option for any night of the week. Enjoy the delicate contrast between the warm, savory salmon and the fresh, gingery spinach.

Recipe Questions

→ Can I use other types of fish for this dish?

Yes, white fish like cod, halibut, or sea bass work beautifully with the miso glaze. Adjust cooking time as thinner fillets may cook faster than salmon.

→ What can I substitute for mirin?

Dry sherry or a splash of white wine with a pinch of sugar makes an excellent alternative to mirin in the glaze.

→ 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 glaze should be lightly caramelized and golden.

→ Can I make this dish ahead of time?

You can prepare the miso glaze up to 3 days in advance and store it refrigerated. For best results, cook the salmon and spinach just before serving.

→ Is this suitable for meal prep?

Absolutely. Cooked salmon and spinach keep well for 2-3 days in the refrigerator. Reheat gently in the microwave or enjoy cold over salads.

→ How do I prevent the spinach from becoming soggy?

Cook the spinach just until wilted, about 1-2 minutes. Avoid overcrowding the pan—add spinach in batches if necessary. Any excess liquid can be drained before serving.