Miso-Glazed Salmon With Wilted Spinach: A Weeknight Wonder

I’ll never forget the first time I tasted miso-glazed anything. It was at a tiny, unassuming restaurant in Kyoto, Japan. The dish was simple – a grilled eggplant with a sweet, savory, and umami-rich miso glaze. That one bite unlocked a whole new world of flavor for me. Years later, I craved that depth of flavor but wanted something quick and healthy. This miso-glazed salmon with wilted spinach is my answer – a dish that brings back those memories and satisfies my weeknight cravings. It’s incredibly easy to prepare, and the combination of the rich salmon, flavorful glaze, and slightly bitter spinach is simply divine.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Servings: 2
• Dietary Type: Gluten-Free (check soy sauce label)

Ingredients

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

Equipment Needed

• Baking sheet
• Aluminum foil
• Small bowl
• Large non-stick skillet

Instructions

1. Begin by preheating your broiler. This high-heat cooking method will give the salmon a beautiful caramelized glaze.

2. In a small bowl, whisk together the white miso, mirin, rice vinegar, sugar, minced ginger, and soy sauce. This mixture forms the heart of our flavorful glaze. Be sure to break up any clumps in the miso for a smooth consistency.

3. Line a baking sheet with aluminum foil. This makes for easy cleanup and prevents the salmon from sticking.

4. Arrange the salmon fillets on the prepared baking sheet. Pat them dry with a paper towel for better browning.

5. Generously brush the miso paste mixture over the salmon fillets, ensuring each fillet is evenly coated. The glaze will create a beautiful crust under the broiler.

6. Place the baking sheet with the glazed salmon under the preheated broiler. Broil for approximately 8 minutes, or until the salmon is cooked to your desired degree of doneness. The internal temperature should reach 145°F (63°C). Keep a close eye on it to prevent burning, as broilers can vary in intensity. If the glaze starts to darken too quickly, lower the baking sheet or reduce the broiling time slightly.

7. While the salmon is broiling, heat the sesame oil in a large non-stick skillet over medium-high heat. The sesame oil adds a wonderful nutty aroma and flavor to the spinach.

8. Add the minced garlic to the hot sesame oil and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic; it should just turn lightly golden.

9. Add the fresh spinach to the skillet and cook for approximately 15 seconds, or until the spinach just begins to wilt. It should still have a little bit of texture.

10. Remove the skillet from the heat. Toss the wilted spinach and garlic with the low sodium soy sauce. The soy sauce adds a savory depth to the spinach, balancing the richness of the glaze.

11. To serve, plate the wilted spinach and top with the miso-glazed salmon. Enjoy immediately.

Expert Tips & Tricks

• For an even richer flavor, marinate the salmon in the miso glaze for 30 minutes before broiling.
• If you can’t find white miso, you can substitute it with yellow miso, but the flavor will be slightly stronger.
• Don’t overcrowd the skillet when wilting the spinach. Work in batches if necessary to ensure even cooking.
• To add a little heat, sprinkle a pinch of red pepper flakes into the miso glaze.
• If your spinach releases a lot of liquid, drain it before plating to prevent a soggy dish.

Serving & Storage Suggestions

This miso-glazed salmon with wilted spinach is best served immediately. The vibrant flavors and textures are at their peak right after cooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a skillet over low heat or in the microwave. Be careful not to overcook it, as it can become dry. The spinach can also be reheated in the skillet or microwave.

I don’t recommend freezing this dish, as the texture of the salmon and spinach can change significantly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	323.7 kcal	N/A
Calories from Fat	123 g	38%
Total Fat	13.8 g	21%
Saturated Fat	2.1 g	10%
Cholesterol	87.5 mg	29%
Sodium	1225 mg	51%
Total Carbohydrate	10.8 g	3%
Dietary Fiber	3.4 g	13%
Sugars	2.4 g	9%
Protein	39.4 g	78%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Replace the salmon with firm tofu, pressed to remove excess moisture, and cut into fillets. Marinate the tofu in the miso glaze for at least 30 minutes before broiling or pan-frying.
• Different Greens: Substitute the spinach with kale, bok choy, or Swiss chard. Adjust the cooking time accordingly, as some greens may require longer to wilt.
• Gluten-Free: Ensure that the soy sauce you use is gluten-free. Tamari is a common gluten-free alternative.
• Added Vegetables: Add sliced mushrooms, bell peppers, or snap peas to the skillet along with the spinach for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of miso paste?
A: Yes, you can experiment with different types of miso. White miso is the mildest, while red miso has a stronger, more fermented flavor. Adjust the amount to your preference.

Q: What’s the best way to tell if the salmon is cooked through?
A: The salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Be careful not to overcook it, as it will become dry.

Q: Can I grill the salmon instead of broiling it?
A: Absolutely! Preheat your grill to medium-high heat and grill the salmon for about 4-5 minutes per side, or until cooked through.

Q: Can I make this recipe ahead of time?
A: The miso glaze can be made ahead of time and stored in the refrigerator for up to 3 days. However, it’s best to cook the salmon and spinach just before serving.

Q: What sides go well with this dish?
A: This miso-glazed salmon with wilted spinach pairs well with rice, quinoa, or roasted vegetables. It’s also delicious with a side of edamame or a simple salad.

Final Thoughts

I hope this miso-glazed salmon with wilted spinach becomes a staple in your weeknight rotation. It’s a dish that’s not only quick and easy to prepare but also packed with flavor and nutrients. Don’t be afraid to experiment with different variations and substitutions to make it your own. Whether you’re a seasoned cook or just starting out, this recipe is sure to impress. So, gather your ingredients, put on some music, and enjoy the process of creating something delicious. And please, let me know how it turns out – I always love hearing your feedback and seeing your culinary creations!