# What You Need:
→ Salmon and Marinade
01 - 4 salmon fillets, skinless, about 5.3 oz each
02 - 3 tbsp white miso paste
03 - 2 tbsp mirin
04 - 2 tbsp soy sauce
05 - 1 tbsp honey
06 - 1 tbsp rice vinegar
07 - 1 tsp toasted sesame oil
08 - 1 tsp grated fresh ginger
09 - 1 clove garlic, minced
→ Rice
10 - 1 1/2 cups jasmine rice
11 - 3 cups water
12 - Pinch of salt
→ Sautéed Spinach
13 - 10.6 oz fresh spinach leaves
14 - 1 tbsp vegetable oil
15 - 1 tsp grated fresh ginger
16 - 1 clove garlic, minced
17 - Pinch of salt
18 - 1 tsp soy sauce
→ Garnishes
19 - 2 green onions, thinly sliced
20 - 1 tbsp toasted sesame seeds
21 - 1 sheet nori, cut into thin strips
22 - Lime wedges
# How-To Steps:
01 - In a small bowl, whisk together white miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over fillets, coating thoroughly. Refrigerate for 15 to 30 minutes while preparing remaining components.
03 - Rinse jasmine rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 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 for 30 seconds until fragrant. Add spinach and salt, tossing until just wilted, about 1 to 2 minutes. Finish with soy sauce and set aside.
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 to 10 minutes, until cooked through and glaze is caramelized.
06 - Divide cooked rice among four bowls. Top each with sautéed spinach and one glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired.
