Salmon with Spinach Salad and Miso Vinaigrette

Name: Salmon with Spinach Salad and Miso Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 255 grams package fresh baby spinach; 8 teaspoons canola oil, divided; 1 teaspoon dark sesame oil; 355 milliliters shaved English cucumber; 2 teaspoons minced peeled fresh ginger; 0 teaspoons kosher salt; 1 Tbsp rice wine vinegar; 680 grams salmon fillets (about 1 inch thick); 1 teaspoon sesame seeds, toasted; 1 teaspoon sugar; 1 Tbsp white miso (soybean paste)

Salmon with Spinach Salad and Miso Vinaigrette is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. One serving contains 358 calories, 36g of protein, and 21g of fat. Head to the store and pick up sesame seeds, salmon fillets, ginger, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add 2 teaspoons canola oil; swirl to coat.

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Canola Oil

Sprinkle fish with salt.

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Fish

Salt

Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.

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Fish

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Frying Pan

Remove fish from pan; keep warm.

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Fish

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Frying Pan

Combine remaining 2 tablespoons canola oil, miso, and next 4 ingredients (through sesame oil) in a large bowl; stir with a whisk.

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Canola Oil

Sesame Oil

Miso

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Whisk

Bowl

Add cucumber and spinach to bowl; toss well. Arrange 1 fillet and 2 cups salad on each of 4 plates.

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Cucumber

Spinach

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Bowl

Sprinkle each serving with 1/4 teaspoon sesame seeds.

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Sesame Seeds

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Whisk

Bowl

Ingredients

Servings:

255grams

package fresh baby spinach 8teaspoons

canola oil, divided 1teaspoon

dark sesame oil 355milliliters

shaved English cucumber 2teaspoons

minced peeled fresh ginger 0teaspoons

kosher salt 1Tbsp

rice wine vinegar 680grams

salmon fillets (about 1 inch thick)1teaspoon

sesame seeds, toasted 1teaspoon

sugar 1Tbsp

white miso (soybean paste)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.