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Miso-Glazed Salmon with Wilted Spinach

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 2 servings (serving size: 1 fillet and about 3/4 cup spinach mixture)
Look for jars of time-saving pretoasted sesame seeds in the spice aisle.

Ingredients

  • Fish:
  • 1 tablespoon white miso paste
  • 2 teaspoons mirin (sweet rice wine)
  • 2 teaspoons rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon grated peeled fresh ginger
  • 2 (6-ounce) skinless salmon fillets
  • 1 teaspoon toasted sesame seeds
  • Spinach:
  • 2 teaspoons dark sesame oil
  • 1 teaspoon bottled minced garlic
  • 1 (10-ounce) package fresh spinach
  • 2 teaspoons low-sodium soy sauce

Nutrition Information

  • calories 347
  • fat 16.5 g
  • satfat 3.3 g
  • monofat 6.9 g
  • polyfat 5.1 g
  • protein 37.5 g
  • carbohydrate 12.6 g
  • fiber 4.9 g
  • cholesterol 80 mg
  • iron 5.3 mg
  • sodium 805 mg
  • calcium 175 mg

How to Make It

  1. Preheat broiler.

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  2. To prepare fish, combine the first 6 ingredients in a small bowl, and brush evenly over fish. Arrange fish on a foil-lined baking sheet; broil for 8 minutes or until desired degree of doneness. Sprinkle with sesame seeds.

  3. To prepare spinach, while fish broils, heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and spinach to skillet; cook 30 seconds or until spinach just begins to wilt, tossing mixture constantly. Stir in 2 teaspoons soy sauce.