# What You Need:
→ Salmon and Marinade
01 - 4 salmon fillets, 5.3 oz each, skinless
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 grated fresh ginger
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 grated fresh ginger
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
22 - Lime wedges
# How To Make:
01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over, coating well. Refrigerate for 15–30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold water. Combine rice, water, and pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
04 - Heat vegetable oil in a large skillet over medium heat. Add ginger and garlic; sauté 30 seconds until fragrant. Add spinach and pinch of salt, tossing until just wilted 1–2 minutes. Finish with 1 teaspoon soy sauce. Remove from heat.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly oil. Arrange marinated salmon fillets on the tray. Broil or bake for 8–10 minutes, until salmon is cooked through and glaze is caramelized.
06 - Divide rice among four bowls. Top each with sautéed spinach and a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges as desired.
