Grilled Salmon Salad with Miso Vinaigrette

1. 1

   Rub the salmon with 1/2 tablespoon of miso.

2. 2

   In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil.

3. 3

   Add the salmon and turn to coat; let stand for 10 minutes.

4. 4

   In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger.

5. 5

   Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil.

6. 6

   Add the chives and season with pepper.

7. 7

   Light a grill or preheat a grill pan.

8. 8

   Add the salmon, skin side down.

9. 9

   Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets.

10. 10

    Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through.

11. 11

    Transfer the salmon to a plate and keep warm.

12. 12

    Arrange the spinach on a serving platter and top with the fillets.

13. 13

    Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table.

* Per serving · 4 servings · Values may vary.