dinner

Saba Shioyaki (Salt-Grilled Mackerel) with Steamed Rice and Goma-ae Spinach

Name: Saba Shioyaki (Salt-Grilled Mackerel) with Steamed Rice and Goma-ae Spinach
Ingredients: 58.0 g Atlantic Mackerel Fillets (skin-on); 278.6 g Rice, white, long-grain, cooked; 222.8 g Spinach, raw; 10.1 g Peanut butter, reduced sodium (for Goma-ae sauce); 20.1 g Honey (for glaze/sauce)

Nutrition

699

kcal

Calories

Protein

106

Carbs

Fat

AI Insight

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Ingredients(5)

Atlantic Mackerel Fillets (skin-on)58.0 g

Rice, white, long-grain, cooked278.6 g

Spinach, raw222.8 g

Peanut butter, reduced sodium (for Goma-ae sauce)10.1 g

Honey (for glaze/sauce)20.1 g

Instructions

Prepare the mackerel: Score the skin of the fillets in a shallow diamond pattern. Sprinkle generously with sea salt on both sides and let rest for 10 minutes. Pat dry thoroughly with paper towels to ensure a crispy skin.

Grill the mackerel: Heat a heavy-bottomed pan or grill pan over medium-high heat. Place the fillets skin-side down. Cook for 4-5 minutes until the skin is blistered and golden-brown. Flip carefully and cook for another 2-3 minutes until the flesh is opaque and flakes easily.

Prepare the Goma-ae: Blanch the spinach in boiling water for 30 seconds, then immediately plunge into an ice bath to lock in the vibrant green color. Squeeze out all excess moisture.

Whisk the sauce: Combine the peanut butter, honey, and a splash of soy sauce (optional) until smooth. Fold the blanched spinach into the sauce.

Plating: Serve the grilled mackerel alongside a mound of steamed white rice and the dressed spinach. Garnish with a squeeze of yuzu or lemon to cut through the richness of the mackerel.