lunch

Miso-Glazed Salmon with Wilted Spinach and Toasted Walnuts

Name: Miso-Glazed Salmon with Wilted Spinach and Toasted Walnuts
Ingredients: 63.1 g ATLANTIC SALMON PRIME FILLET, ATLANTIC SALMON; 554.6 g Spinach, baby; 12.6 g Nuts, walnuts, English, halves, raw; 179.4 g Japanese No1 Rice Cooked Rice; 10.8 g White Miso Paste; 10.8 g Maple Syrup; 18.5 g Rice Vinegar; 18.5 g Soy Sauce (low sodium); 1.5 g Sesame Oil; 3.6 g Garlic, minced; 3.6 g Ginger, freshly grated; 0.6 g Toasted Sesame Seeds (for garnish); 3.7 g Flaky Sea Salt

Nutrition

957

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(13)

ATLANTIC SALMON PRIME FILLET, ATLANTIC SALMON63.1 g

Spinach, baby554.6 g

Nuts, walnuts, English, halves, raw12.6 g

Japanese No1 Rice Cooked Rice179.4 g

White Miso Paste10.8 g

Maple Syrup10.8 g

Rice Vinegar18.5 g

Soy Sauce (low sodium)18.5 g

Sesame Oil1.5 g

Garlic, minced3.6 g

Ginger, freshly grated3.6 g

Toasted Sesame Seeds (for garnish)0.6 g

Flaky Sea Salt3.7 g

Instructions

Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, maple syrup, rice vinegar, soy sauce, sesame oil, minced garlic, and grated ginger until smooth. This glaze should be thick and fragrant.

Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them. Remove from the skillet and set aside to cool.

Sear the Salmon: Pat the salmon fillets completely dry with paper towels. Season lightly with flaky sea salt. Heat a tablespoon of neutral oil (like avocado or canola, not listed in palette but a pantry staple) in a non-stick or cast-iron skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down if applicable, into the hot skillet. Sear for 4-5 minutes, until the skin is crispy and golden brown. Flip the salmon and sear the other side for 2 minutes.

Glaze and Finish Salmon: Reduce the heat to medium-low. Spoon the miso glaze generously over the top of the salmon fillets. Continue to cook for another 2-3 minutes, basting the salmon with the glaze, until the salmon is cooked through and the glaze is slightly caramelized. The salmon should flake easily with a fork.

Wilt the Spinach: While the salmon is finishing, add the baby spinach to the same skillet (you may need to wipe out excess glaze or add a tiny bit more oil). Cook for 1-2 minutes, tossing gently, until the spinach is just wilted. Season with a pinch of salt.

Serve: Divide the cooked rice between two bowls. Arrange the wilted spinach alongside the rice. Place a miso-glazed salmon fillet on top of the spinach. Sprinkle the toasted walnuts over the salmon and spinach. Garnish with toasted sesame seeds. Serve immediately.