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1
Salt the fish on both sides, and place it on a steel rack set over a pan.
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2
Put the fish in the refrigerator for 1 hour.
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3
In a medium bowl, soften the 8 ounces miso with the sake and mirin.
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4
In a pan large enough to hold all the fish without overlapping, spread one-third of the miso rnlxture.
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5
Place a tightly woven cotton cloth or two layers of cheesecloth over the miso.
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6
Wipe the salt from the fish with a paper towel, and place all the pieces on the cloth in the pan.
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7
Cover the fish with another tightly woven cotton cloth or two layers of cheesecloth.
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8
Spread the remaining miso mixture over the cloth, covering the surface completely.
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9
Wrap the entire pan with plastic wrap, and refrigerate the fish for about 5 hours to overnight.
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10
In a large pot of boiling water, parboil the spinach, excluding the 4 leaves, 1 to 2 minutes.
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11
Cool the spinach in ice water, and drain the spinach.
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12
In a food processor or blender, puree the spinach, adding 1 to 2 tablespoons water if necessary.
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13
In a skillet, heat 1 inch oil over medium heat to 320 degrees F. One at a time, add the 4 reserved spinach leaves to the oil, and cook them until they are bright green and translucent, 10 to 15 seconds.
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14
Transfer the spinach to paper towels to drain.
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15
In a suribachi or other mortar, grind the 3 1/2 ounces miso, the sugar, the egg yolks, and the sake mixed with water, adding the ingredients one at a time.
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16
Transfer the mixture to the top of a double boiler and cook over simmering water until the mixture thickens.
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17
Remove the top of the double boiler from the heat, and cool the mixture in a bowl of ice water.
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18
Stir in the pureed spinach.
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19
Heat a broiler and a broiler pan.
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20
With a pastry brush, grease the pan lightly.
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21
Transfer the salmon to the broiler pan, and cook, turning once, until both sides are slightly golden, about 8 minutes.
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22
Just before the cooking is finished, spread the spinach sauce over the fish.
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23
Cook the fish close to the fire until the sauce is lightly charred.
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24
Serve the fish garnished with the fried spinach leaves and accompanied by the sweet pickled ginger on the side.
