Everyday Legends Japanese High Protein Gluten-Free Dairy-Free Lunch

Miso Salmon

Nobu-inspired miso-marinated salmon fillets, broiled until lacquered and caramelised, served with steamed rice and wilted spinach.

Not rated yet

Japanese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

12 minsCook

22 minsTotal

EasyLevel

🍸Junmai Ginjo sake, chilled 🍷Burgundy Chardonnay, Mâcon-Villages

Nutrition per Serving

385 Calories

38g Protein

18g Fat

12g Carbs

5g Sugar

2g Fiber

720mg Sodium

78mg Chol

Ingredients

For 2 servings

salmon 2 (6.3 oz / fillets)

white miso paste 45ml (3 tbsp)

mirin 30ml (2 tbsp)

sake 30ml (2 tbsp)

sugar 1 tsp

baby spinach 150g (5.3 oz)

sesame oil 1 tsp

toasted sesame seeds 1 tsp

scallion 1

Instructions

Prep

Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tsp sugar until smooth. Pat 2 × 180g salmon fillets dry with paper towel. Coat both sides generously with miso marinade. Rest at room temperature 10 minutes. Slice 1 spring onion stalk and have 150g baby spinach ready.

Grill

Preheat broiler to high. Line a baking tray with foil, place salmon skin-side down. Grill 8–10 minutes over high heat until miso glaze is deeply caramelised with dark char at the edges and salmon is just cooked through; watch closely as sugar burns quickly.

Saute

While salmon grills, heat 1 tsp sesame oil in a pan over medium-high heat. Add 150g baby spinach and toss 1–2 minutes until just wilted. Season lightly with salt.

Plate

Arrange steamed Japanese short-grain rice on two plates, top with grilled salmon fillets. Spoon wilted spinach alongside. Garnish with 1 tsp toasted sesame seeds and sliced spring onion. Serve immediately.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.