Miso Salmon Recipe
This miso salmon recipe is for any food lover who likes maximum flavor with minimal effort. Umami-rich miso adds a deep layer to the fish, resulting in a wonderfully wholesome meal.
- PREP TIME 5 mins
- COOK TIME 25 mins
- TOTAL TIME 30 mins
Ingredients (16)
- 20 oz boneless salmon fillets
- 1 tbsp sake
- 1 tsp sesame oil
- 0.75 tbsp red miso paste
- 0.50 tbsp reduced sodium soy sauce
- 1 tbsp cooking mirin
- 0.50 tbsp brown sugar
- 10 oz spinach
- 1 tbsp unsalted butter
- 1 tsp garlic chopped
- 6 oz cremini mushrooms sliced
- 1 tsp shallots chopped
- 0.25 tsp salt
- 1 tsp sesame seeds black and white
- 2 tbsp scallions julienned
- 3.50 cups cooked medium-grain rice
INSTRUCTIONS
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 360℉ for 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.