Miso-Glazed Salmon with Wilted Spinach

Miso-Glazed Salmon with Wilted Spinach Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Look for jars of time-saving pretoasted sesame seeds in the spice aisle.

Yield:

2 servings (serving size: 1 fillet and about 3/4 cup spinach mixture)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

1. Preheat broiler.

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.

Note:

Bruce Weinstein and Mark Scarbrough,

Cooking Light

December 2009
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