Japanese-Inspired Miso Salmon with Spinach & Soft Eggs (Low-Carb)

Ingredients

• 1 lb salmon fillets
• 3 tbsp white miso paste
• 2 tbsp mirin (or sweet cooking wine)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 4 each eggs
• 5 cups spinach
• 2 cloves garlic (minced)(optional)
• 1 tsp ginger (minced)(optional)
• 1 tbsp olive oil

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a tray.

2. 2

   Whisk miso, mirin, soy sauce, and rice vinegar into a smooth glaze. Add garlic/ginger if using.

3. 3

   Brush salmon with glaze. Bake 10–14 minutes until just cooked, then brush again with remaining glaze and broil 1–2 minutes for caramelization.

4. 4

   While salmon bakes, bring a small pot of water to a gentle simmer. Add eggs and cook for 6–7 minutes for soft yolks; cool briefly in cold water, peel, and set aside.

5. 5

   Wilt spinach in a hot pan with a tiny splash of water or in the salmon pan drippings until just soft.

6. 6

   Serve: spinach on plate, salmon on top, and soft eggs alongside or over the fish.