Miso-Glazed Salmon with Wilted Spinach

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 16.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 5.1g
  • Protein: 37.5g
  • Carbohydrate: 12.6g
  • Fiber: 4.9g
  • Cholesterol: 80mg
  • Iron: 5.3mg
  • Sodium: 805mg
  • Calcium: 175mg

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. 1. Preheat broiler.
  2. 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. 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.
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