Miso Glazed Salmon with Sesame Greens

• 4 salmon fillets (6 oz each)
• 1/4 cup miso paste
• 2 tablespoons mirin
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 cups kale or spinach
• 2 cups Swiss chard or bok choy, chopped
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• Salt to taste
• Black pepper to taste
• Lemon wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together miso paste, mirin, honey, and sesame oil.
3. 3 Place salmon fillets on a parchment-lined baking sheet and brush generously with the miso glaze.
4. 4 Bake salmon for 12-15 minutes, until it flakes easily with a fork.
5. 5 Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sauté for 1 minute.
6. 6 Add kale, Swiss chard, and a pinch of salt and pepper. Sauté until greens are tender.
7. 7 Sprinkle sesame seeds over the greens and toss to combine.
8. 8 Serve salmon topped with sesame greens and lemon wedges on the side.

Equipment

• Baking sheet
• Parchment paper
• Skillet
• Whisk

Variations

• Add a splash of rice vinegar to the greens for extra tang.
• Use brown sugar instead of honey for a vegan option.

Substitutions

• Substitute maple syrup for honey if needed.
• Use coconut aminos for a soy-free alternative to miso paste.

Pairings

• Steamed jasmine rice
• Asian pear salad

Nutrition

Tips

• For extra flavor, marinate the salmon in the miso glaze for 30 minutes before baking.
• Feel free to swap in your favorite hearty greens.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a crisp Asian pear salad.

FAQ