Miso Salmon with Spinach Sauce

Ingredients

Contains: egg, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 pounds salmon fillet, cut into 4 portions
• 5 teaspoons salt
• 1 cup white miso paste
• 1/4 cup sake
• 1/4 cup mirin (Japanese sweet wine)
• 1/4 pound spinach leaves
• 1 tablespoon water, or as needed
• 1/2 cup white miso paste
• 1 tablespoon white sugar
• 2 egg yolks
• 2 tablespoons sake

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Sprinkle the salmon portions all over with the salt, then refrigerate them for 20 minutes.

2. Rinse the salt off the salmon under cold water and pat it completely dry with paper towels.

3. In a bowl, stir the 1 cup white miso paste, 1/4 cup sake and 1/4 cup mirin until smooth.

4. Spread the miso mixture over the salmon, cover, and refrigerate for at least 2 hours.

5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Scrape most of the miso off the salmon and place it on the sheet.

6. Bake for 12 to 15 minutes, until the thickest part reaches 145°F (63°C) and the flesh flakes easily.

7. Meanwhile, boil a pan of water, blanch the spinach for 30 seconds, drain, cool under cold water and squeeze dry.

8. Blend the spinach with the 1/2 cup white miso paste, 1 tablespoon white sugar, 2 egg yolks, 2 tablespoons sake and 1 tablespoon water until smooth, adding more water only if needed.

9. Pour the sauce into a small saucepan and stir over low heat for about 5 minutes until it reaches 160°F (71°C) and thickens. Do not let it boil.

10. Serve each salmon portion with the spinach sauce spooned alongside.