Mary Berry Miso Salmon With Aromatic Spinach

This easy Mary Berry Miso Salmon with Aromatic Spinach is a quick, nutritious meal packed with rich flavours. The salmon is perfectly baked and paired with creamy, wilted spinach, creating a deliciously simple dinner. With versatile ingredients, you can easily customise this dish to suit your taste.

This Miso Salmon With Aromatic Spinach recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

For the salmon:

• 4 × 150g salmon fillets, skinned
• 1 tbsp sunflower oil
• A knob of butter
• 2 large banana shallots, finely chopped
• 1 heaped tsp finely grated fresh root ginger
• 470g baby spinach

For the miso marinade:

• 3 tbsp white miso paste
• 1½ tbsp sesame oil
• 1½ tbsp soy sauce
• Juice of ½ lemon
• 3 tbsp runny honey
• 1 large garlic clove, crushed
• 1 heaped tsp finely grated fresh root ginger

How To Make Miso Salmon With Aromatic Spinach

1. Prepare the Miso Marinade: In a small bowl, whisk together the miso paste, sesame oil, soy sauce, lemon juice, honey, garlic, and ginger until smooth. Pour half of the marinade into a shallow dish and set the rest aside.
2. Marinate the Salmon: Place the salmon fillets into the dish with the marinade, turning them to coat. Cover with cling film and refrigerate for 30–60 minutes.
3. Preheat the Oven: Preheat the oven to 200°C/180°C Fan/Gas 6. Line a baking sheet with non-stick baking paper.
4. Sear the Salmon: Heat a frying pan over high heat. Drizzle sunflower oil over the salmon fillets and season with freshly ground black pepper. Fry the fillets on the top side only for 20–30 seconds, until browned but still raw.
5. Bake the Salmon: Place the salmon fillets, browned side up, on the prepared baking sheet and transfer to the oven. Bake for 12–15 minutes, or until the salmon is opaque in the centre.
6. Cook the Spinach: While the salmon is baking, heat the butter in a large frying pan over medium heat. Add the shallots and fry for 3–4 minutes, until softened. Stir in the grated ginger and fry for an additional minute. Add the spinach and stir-fry quickly until wilted. Season to taste.
7. Warm the Marinade: Pour the reserved marinade into a saucepan. Add 150ml (¼ pint) of water and bring to a boil. Reduce the heat slightly and keep warm.
8. Serve: Arrange the cooked spinach on a serving platter. Top with the salmon fillets and drizzle with the hot marinade before serving.

Recipe Tips

• Choose Even-Sized Salmon Fillets: To ensure even cooking, use fillets that are of similar size and thickness.
• Don’t Overcook the Salmon: Bake the salmon for the recommended time – it should be opaque in the centre but still tender and moist.
• Marinate the Salmon for 30-60 Minutes: Marinating the salmon for at least 30 minutes helps to infuse the flavours from the miso marinade.
• Sauté the Spinach Quickly: Cook the spinach just until wilted. Overcooking it can cause it to lose its vibrant colour and texture.
• Use Fresh Ginger for Best Flavor: Fresh ginger gives a more intense, aromatic taste than powdered ginger, enhancing the dish’s flavour.

How To Store Leftovers

• Refrigerate: Store leftovers Miso Salmon with Aromatic Spinach in an airtight container in the fridge for up to 2 days.
• Reheating: To reheatleftovers Miso Salmon with Aromatic Spinach, gently warm the salmon in the oven at 180°C for 5-7 minutes or until heated through. For the spinach, reheat it in a pan over low heat for 1-2 minutes, adding a little water or butter to prevent it from drying out.

Nutrition Facts

Serving Size: 1 serving (based on 6 servings)

• Calories: 398
• Total Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 67mg
• Sodium: 939mg
• Potassium: 960mg
• Total Carbohydrate: 16g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 33g

Try More Mary Berry Recipes:

• Mary Berry Salmon Fillets
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Ginger Teriyaki Salmon
• Mary Berry Smoked Salmon Canapé Sandwiches
• Mary Berry Smoked Salmon and Watercress Pâté Recipe