Miso Salmon Recipe

Directions

1. Preheat the oven to 360℉.
2. Make the sauce: In a small bowl, stir together 1 tbsp sake, 1 tsp sesame oil, 3/4 tbsp red miso paste, 1/2 tbsp low-sodium soy sauce, 1 tbsp cooking mirin, and 1/2 tbsp brown sugar. Use a spoon to whisk until the sugar dissolves.
3. Place 20 oz boneless salmon fillets on a lined baking tray and glaze them with half of the sauce. Place the baking sheet on the middle rack of the oven and bake at 360℉ for 8 minutes.
4. Remove the salmon from the oven and brush them with the remaining sauce. Place the baking tray on the top rack and bake for another 10 minutes.
5. While the salmon is baking, boil 10 oz spinach in a saucepan. Then, soak the cooked spinach in ice and squeeze out the excess moisture.
6. Melt the butter in a pan over medium heat. Add 1 tsp garlic and stir-fry until fragrant. Then, add 6 oz cremini mushrooms, spinach, and 1 tsp shallots to the pan. Season with 1/4 tsp salt.
7. Transfer the salmon to serving plates. Sprinkle with 2 tbsp scallions and 1 tsp sesame seeds. Serve with hot steamed rice and stir-fried vegetables.