Baked miso salmon with sesame spinach

Ingredients

For 1 serving

• Salmon fillet130 g
• Miso2 teaspoons
• Mirin1 tablespoon
• Spinach200 g
• Tahini1 teaspoon
• Tamari1 teaspoon
• White rice60 g
• Sesame seeds1 teaspoon

Contains: soy, fish, sesame

In season: October – April

Method

1. Preheat the oven to 200 °C (conventional). Mix the miso with the mirin, spread it over the salmon fillet and leave to marinate for 10 minutes.
2. Meanwhile, rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
3. Place the salmon on a lined tray and bake for 12 minutes, until the top is caramelised and the flesh flakes easily with a fork.
4. Meanwhile, bring a small pan of water to the boil, blanch the washed spinach for 1 minute until wilted, then cool it in cold water and squeeze it firmly with your hands.
5. Toast the sesame seeds in a dry pan for a minute until fragrant. Dress the spinach with the tahini, tamari and sesame.
6. Serve the salmon with the rice and sesame spinach.