# What You’ll Need:
→ Salmon and Marinade
01 - 4 salmon fillets, skinless, approximately 5.3 oz each
02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 teaspoon fresh ginger, grated
09 - 1 clove garlic, minced
→ Rice
10 - 1.5 cups jasmine rice
11 - 3 cups water
12 - Pinch of salt
→ Sautéed Spinach
13 - 10.6 oz fresh spinach leaves
14 - 1 tablespoon vegetable oil
15 - 1 teaspoon fresh ginger, grated
16 - 1 clove garlic, minced
17 - Pinch of salt
18 - 1 teaspoon soy sauce
→ Garnishes
19 - 2 green onions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - 1 sheet nori, cut into thin strips (optional)
22 - Lime wedges (optional)
# How to Prepare:
01 - In a small mixing bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until the mixture reaches a smooth, uniform consistency.
02 - Place salmon fillets in a shallow dish or zip-top bag and pour the prepared marinade over them, ensuring complete coating. Cover or seal and refrigerate for 15 to 30 minutes while preparing the remaining components.
03 - Rinse jasmine rice thoroughly under cold running water. Combine rinsed rice, water, and salt in a saucepan. Bring to a rolling boil, then reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until the rice is tender and liquid is absorbed. Remove from heat and allow to stand covered for 5 minutes before fluffing.
04 - Heat vegetable oil in a large skillet over medium heat. Add minced ginger and garlic, sautéing for 30 seconds until fragrant. Add fresh spinach and salt, tossing continuously until just wilted, approximately 1 to 2 minutes. Finish with soy sauce and remove from heat.
05 - Preheat broiler or oven to 425°F (220°C). Line a baking sheet with foil and lightly coat with oil. Arrange marinated salmon fillets on the prepared sheet. Broil or bake for 8 to 10 minutes until salmon is fully cooked through and the glaze is caramelized.
06 - Divide cooked jasmine rice equally among four serving bowls. Top each portion with sautéed spinach and place a glazed salmon fillet on top. Sprinkle with sliced green onions and toasted sesame seeds. Garnish with nori strips and lime wedges if desired.
