Miso Salmon Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
- 20 oz boneless salmon fillets
- 10 oz spinach
- 6 oz cremini mushrooms sliced
- 3 1/2 cups cooked medium-grain rice
- 1 tbsp sake
- 3/4 tbsp red miso paste
- 1/2 tbsp reduced sodium soy sauce
- 1 tbsp cooking mirin
- 1/2 tbsp brown sugar
- 1 tbsp unsalted butter
- 1 tsp sesame oil
- 1 tsp garlic chopped
- 1 tsp shallots chopped
- 1/4 tsp salt
- 1 tsp sesame seeds black and white
- 2 tbsp scallions julienned
Preheat the oven to 350℉.
Make the sauce: In a small bowl, stir together 1 tbsp sake, 1 tsp sesame oil, 3/4 tbsp red miso paste, 1/2 tbsp low-sodium soy sauce, 1 tbsp cooking mirin, and 1/2 tbsp brown sugar. Use a spoon to whisk until the sugar dissolves.
Place 20 oz boneless salmon fillets on a lined baking tray and glaze them with half of the sauce. Place the baking sheet on the middle rack of the oven and bake at 350℉ for 8 minutes.
Remove the salmon from the oven and brush them with the remaining sauce. Place the baking tray on the top rack and bake for another 8 minutes.
While the salmon is baking, boil 10 oz spinach in a saucepan. Then, soak the cooked spinach in ice and squeeze out the excess moisture.
Melt the butter in a pan over medium heat. Add 1 tsp garlic and stir-fry until fragrant. Then, add 6 oz cremini mushrooms, spinach, and 1 tsp shallots to the pan. Season with 1/4 tsp salt.
Transfer the salmon to serving plates. Sprinkle with 2 tbsp scallions and 1 tsp sesame seeds. Serve with hot steamed rice and stir-fried vegetables.