Ingredients:

  • 3 tablespoons white miso paste (45 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 2 tablespoons soy sauce (preferably low-sodium) (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon grated fresh ginger (5 ml)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 4 (6-ounce/170g) salmon fillets, skin on, pin bones removed
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 5 ounces (140g) baby spinach
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon soy sauce (preferably low-sodium) (5 ml)
  • 1/2 teaspoon grated fresh ginger (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame seeds, toasted

Instructions:

  1. In a small bowl, whisk together the miso paste, rice vinegar, soy sauce, honey, ginger, and garlic until smooth. Set aside.
  2. In a large bowl, combine the baby spinach, sesame oil, rice vinegar, soy sauce, ginger, and red pepper flakes (if using). Toss gently to coat.
  3. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  4. Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the hot pan.
  5. Cook the salmon for 5-7 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, or until the internal temperature reaches 145°F (63°C). Visual cue: The salmon should flake easily with a fork.
  6. Brush the miso glaze over the top of the salmon fillets. Cook for another minute, allowing the glaze to caramelize slightly.
  7. Divide the sesame ginger greens among plates. Top with the miso-glazed asian salmon fillets. Sprinkle with toasted sesame seeds.