Lunch · Japanese · 15 min
Miso-Glazed Salmon with Wilted Spinach and Toasted Walnuts
- Calories
- 862
- Protein
- 67g
- Carbs
- 88g
- Fat
- 25g
Ingredients
- 266.3 g salmon fillet
- 1 tbsp white miso paste
- 1 tsp maple syrup
- 1 tsp rice vinegar
- 1 tsp reduced-sodium soy sauce
- 0.5 tsp sesame oil
- 1 clove garlic
- 0.5 tsp fresh ginger
- 0.2 tbsp canola oil
- 90 g short-grain white rice
- 120 g baby spinach
- 0.25 tsp salt
- 11.9 g walnut halves
- 0.5 tsp sesame seeds
Method
- 01In a small bowl, whisk together the white miso paste, maple syrup, rice vinegar, reduced-sodium soy sauce, toasted sesame oil, minced garlic, and grated ginger until smooth to form the glaze.
- 02Place chopped walnut halves in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a bowl to cool.
- 03Rinse and steam the short-grain white rice with 1.2 times its volume of water until tender and cooked through, about 15 minutes.
- 04Pat the salmon fillet dry with paper towels. Heat 2 teaspoons of canola oil in a skillet over medium-high heat. Add salmon skin-side down and sear for 4 minutes until golden and crispy. Flip and sear for 2 minutes.
- 05Reduce heat to medium-low, pour the miso glaze over the salmon, and spoon glaze over the fillet for 2 minutes until cooked to an internal temperature of 145°F (63°C) and the flesh flakes easily. Remove salmon from the pan.
- 06Add the remaining 1 teaspoon of canola oil and baby spinach to the skillet. Toss for 1 to 2 minutes until just wilted, then season with salt.
- 07Plate the steamed rice alongside the wilted spinach, place the miso-glazed salmon on top, and scatter toasted walnuts and sesame seeds over the top before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
