Miso-glazed salmon with soy-lemon spinach
Oven-roasted salmon coated in a savory-sweet miso and ginger marinade, served with spinach tossed with a lemon, soy and sesame dressing.

Miso-Glazed Salmon

2 tablespoons mirin (Japanese sweet rice wine)
1 teaspoon sugar
2 tablespoons 'white' miso (shiromiso)
1 teaspoon Japanese soy sauce
2 teaspoons finely grated fresh ginger
2 x 7 oz (210g) uncooked salmon steaks

Soy-Lemon Spinach
1 tablespoon Japanese soy sauce
1 tablespoon lemon juice
½ teaspoon sesame oil
½ teaspoon sugar
2 teaspoons sesame seeds
1 tablespoon peanut or canola oil
4 cups roughly chopped fresh spinach

Cooked rice, to serve


MAKE the marinade by mixing together the mirin and sugar in a small bowl until the sugar dissolves. ADD the miso, soy sauce and ginger and stir until well combined. SPREAD the mixture evenly over the salmon steaks and marinate, covered, in the refrigerator for at least 30 minutes. PREHEAT the oven to 200C/400F. LINE a baking tray with baking paper. PLACE the salmon fillets on the tray and bake for 20 minutes. WHILE the fish cooks prepare the spinach. MIX together the soy sauce, lemon juice, sesame oil and sugar in a small bowl. HEAT a large pan over medium heat. TOAST the sesame seeds stirring constantly, until golden brown, then remove from the pan and set aside. HEAT the peanut or canola oil in the same pan. ADD the spinach and cook for 2 minutes, stirring regularly. POUR over the dressing, toss to combine, and cook for 1 minute. SPRINKLE over the toasted sesame seeds, and serve on plates with the salmon and cooked rice.

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