Japanese Miso-Butter Salmon with Spinach and Shredded Cabbage (Low-Carb)

Ingredients

• 1.5 lb salmon fillets
• 3 tbsp white miso paste
• 3 tbsp butter
• 1 tbsp soy sauce
• 1 tbsp mirin (or rice vinegar + a pinch of sweetener)(optional)
• 1 clove garlic (minced)
• 1 tsp ginger (grated)
• 1 tbsp lime juice
• 3 cups spinach
• 4 cups cabbage (shredded)
• 1 tsp neutral oil

Instructions

1. 1

   Preheat broiler and line a baking sheet with foil for easy cleanup.

2. 2

   Make miso-butter glaze: in a small saucepan over low heat, melt butter. Whisk in miso paste, soy sauce, mirin (if using), garlic, ginger, and lime juice. Simmer 1 minute, stirring until smooth.

3. 3

   Glaze salmon: place salmon skin-side down (if applicable). Brush generously with glaze.

4. 4

   Broil: broil 6–10 minutes depending on thickness until just cooked and caramelized. Brush once more halfway if glaze thickens too much.

5. 5

   Wilt spinach: in a skillet, heat a teaspoon of oil and wilt spinach 1–2 minutes. Season lightly.

6. 6

   Quick cabbage: toss shredded cabbage in a bowl with a spoon of remaining glaze (or a splash of soy + lime) to coat without cooking it fully.

7. 7

   Serve: plate spinach, add cabbage, and top with salmon. Spoon extra glaze over the fish.