• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E
MineralsManganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Four 8-ounce salmon fillets, with skin

  2. 1 1/2 tablespoons white miso

  3. 5 1/2 tablespoons fresh lemon juice

  4. 2 1/2 tablespoons grated fresh ginger

  5. 1/2 teaspoon Asian sesame oil

  6. 1 1/2 teaspoons soy sauce

  7. 1/2 cup plus 1 tablespoon extra-virgin olive oil

  8. 2 tablespoons snipped chives

  9. Freshly ground pepper

  10. 1/2 pound baby spinach

Instructions Jump to Ingredients ↑

  1. Rub the salmon with 1/2 tablespoon of miso. In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil. Add the salmon and turn to coat; let stand for 10 minutes.

  2. In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger. Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil. Add the chives and season with pepper.

  3. Light a grill or preheat a grill pan. Add the salmon, skin side down. Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Transfer the salmon to a plate and keep warm.

  4. Arrange the spinach on a serving platter and top with the fillets. Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table.


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