Salmon Spinach Miso Recipes

Steps:

• In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

Steps:

• Combine sake, miso and mirin in a large deep skillet or dutch oven. Bring to a boil over hight heat. Reduce heat to medium; add salmon. Simmer, uncovered, 4 minutes. Turn salmon over; simmer 3-4 minutes more or until salmon is opaque in center. Transfer salmon to plate and keep warm.
• Add spinach in 2 batches to liquid in skillet; cook 2 minutes or until spinach is wilted. Remove spinach with slotted spoon and keep warm.
• Turn heat to high and bring liquid to a gentle boil. Cook 1-2 minutes or until sauce is reduced to about 1/4 cup. Season with soy sauce. Serve salmon over spinach, drizzle with sauce and sprinkle with sesame seeds.

Steps:

• Preheat broiler.
• Combine first six ingredients in a small bowl. Arrange fish on a foil-lined backing sheet, and brush miso paste / mirin mixture over fish. Broil for 8 minutes or until desired degree of doneness.
• While fish broils, heat sesame oil over medium high heat in large non-stick skillet. Add garlic and saute in oil for 30 seconds. Add spinach and cook for 15 seconds or so, until spinach just begins to wilt. Remove from heat, toss spinach and garlic with soy sauce.
• Plate spinach and serve with salmon on top.

Steps:

• Put the kettle on to boil.
• While the kettle boils, layer all the ingredients (except water, miso, tabasco and soy) in a bowl (I use the bowl I'll be eating from). I usually put scallion on the bottom, then the tofu, then spinach and finally salmon on top.
• Put the miso mix, tabasco and soy sauce in a cup.
• As soon as the kettle boils, quickly pour 1/2 cup boiling water into the cup with the miso mix etc., and 1 cup of boiling water on top of the salmon etc.
• Stir the water and miso mixture until well dissolved and pour into the bowl that contains the water and salmon.
• Mix well, and taste. Season with more soy, tabasco etc. if needed.
• Serve immediately. The boiling water will lightly cook the salmon and spinach, and the longer you leave it before eating, the more cooked the salmon will be.

Steps:

• First, make the tama-miso sauce. In a small cup, mix the sake with 2 tablespoons water. In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste. Add the rice wine and water mixture little by little, grinding all the time. Season to taste with shoyu. Have at hand a bowl half-filled with cold water and ice cubes. Transfer the sauce to the top of a double-boiler, and cook the sauce over simmering water, stirring constantly and thoroughly so you do not scramble the egg, until the sauce becomes thicker, about 6 to 8 minutes. Set the bowl of sauce in the bowl of cold water and ice cubes to cool. Tama-miso may be stored in the refrigerator, covered, for three days. Heat the sauce through before using it.
• Salt the fish on both sides, and rest it on a steel rack set over the pan, for 1 hour in the refrigerator.
• In a medium bowl, soften the miso by stirring in the sake and mirin. Spread one-third of the miso mixture in the bottom of a large pan in which the fish can fit without overlapping. Lay a tightly woven cotton cloth or two layers of cheesecloth over the miso in the pan. Wipe the salted salmon with a paper towel to remove the salt and the liquid exuded from the fish. Place all the salmon pieces on the cloth in the pan, and cover them with another tightly woven cotton cloth or two layers of cheese cloth. Spread the remaining miso mixture over the cloth, covering the surface completely. Wrap the entire pan with plastic wrap, and refrigerate it for 5 hours.
• In a small saucepan, combine the dry white wine, komezu, and shallot. Bring the mixture to a boil over medium heat. Reduce the heat to very low, and cook the mixture until it is reduced to 1 tablespoon syrup.
• In a large pot of boiling water, parboil the spinach, excluding the 4 leaves, 1 to 2 minutes. Cool the spinach in ice water, and drain the spinach well. In a food processor, purée the spinach. In a skillet, heat 1 inch oil over medium heat to 320°F. One at a time, add the 4 reserved spinach leaves to the oil, and cook them until they are bright green and translucent, 10 to 15 seconds. Transfer the spinach to paper towels to drain.
• Lift the top cloth (or cloths) from the salmon, and remove the salmon from the marinade. Discard the marinade, or reserve it to use as a fish marinade one more time within 2 weeks, after heating it through and adding more miso and sake, or for making miso soup. If there is any miso residue on the fish, gently wipe it away with a paper towel. At this point you can refrigerate the fish, in a well-sealed plastic bag, for up to 3 days, or freeze it for a longer period.
• Heat a broiler or grill, and the broiler pan or grill rack. With a pastry brush, lightly grease the pan or rack. Transfer the salmon to the pan or rack, and cook the salmon, turning once, until both sides are light golden. A 1-inch-thick salmon steak needs about 8 minutes' total cooking. Marinated fish burns easily, so you may need to cover the fish with aluminum foil as it cooks.
• In a small saucepan, combine 2 Tbsp tama-miso sauce with the reduced vinegar-wine syrup. Place the saucepan over low heat, and cook until the mixture is heated through. Transfer the mixture to a medium bowl, and add the spinach purée. Little by little, whisk in the olive oil. Serve the salmon with the spinach sauce underneath and garnished with the fried spinach leaves.