Miso Salmon over Oyster Mushrooms with Spinach and Cream Sauce by Ceyda Pala /Totally Blind /Germany

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast provides umami flavor with fewer calories

fresh spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life

Prepare the miso marinade by dissolving miso paste in water and adding garlic powder and chili flakes.

Spread the miso mixture on the salmon fillets and set aside to marinate.

Preheat the pan on an electric stove, testing with water droplets to check if it's hot enough.

Add butter to the hot pan and let it foam.

Add spinach to the pan and cook until wilted, then transfer to a plate.

Add more butter to the pan and then add the oyster mushrooms, covering to speed up cooking.

Uncover the mushrooms to brown them, then transfer to a plate.

Add the marinated salmon to the pan skin-side down and cook for approximately 2 minutes per side.

Check the salmon for doneness and flip if necessary.

Remove the salmon from the pan and place it on the spinach.

Pour in 100 ml of heavy cream and the miso-water mixture into the pan, adding black pepper and grated nutmeg.

Heat the cream mixture without simmering, then pour it over the salmon and spinach.

Garnish with dill and lemon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens