Miso-Glazed Salmon With Wilted Spinach Recipe

Name: Miso-Glazed Salmon With Wilted Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white miso; 2 teaspoons mirin; 2 teaspoons rice vinegar; 1/2 teaspoon sugar; 1 tablespoon ginger, fresh, peeled, and minced; 2 teaspoons soy sauce; 12 ounces salmon fillets, get wild caught for best taste (and health); 1 tablespoon sesame oil; 1 teaspoon garlic, minced; 1 (8 ounce) bag spinach, fresh; 2 teaspoons soy sauce, low sodium

Servings: persons

1 tablespoon white miso
2 teaspoons mirin
2 teaspoons rice vinegar
1/2 teaspoon sugar
1 tablespoon ginger, fresh, peeled, and minced
2 teaspoons soy sauce
12 ounces salmon fillets, get wild caught for best taste (and health)
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 (8 ounce) bag spinach, fresh
2 teaspoons soy sauce, low sodium

1
Preheat broiler.
2
Combine first six ingredients in a small bowl. Arrange fish on a foil-lined backing sheet, and brush miso paste / mirin mixture over fish. Broil for 8 minutes or until desired degree of doneness.
3
While fish broils, heat sesame oil over medium high heat in large non-stick skillet. Add garlic and saute in oil for 30 seconds. Add spinach and cook for 15 seconds or so, until spinach just begins to wilt. Remove from heat, toss spinach and garlic with soy sauce.
4
Plate spinach and serve with salmon on top.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon white miso, 2 teaspoons mirin, 2 teaspoons rice vinegar, 1/2 teaspoon sugar, and more.

Yes, Miso-Glazed Salmon With Wilted Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso-Glazed Salmon With Wilted Spinach

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