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Miso-glazed salmon with spinach and mushrooms
30 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 367
  • Fat about 27g
  • Carbohydrates about 3g
  • Protein about 27g
This is needed
This is needed for 4 people
Miso glaze
  • 2 tsp miso paste
  • 2 tsp soy sauce
  • 2 tsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp sesame oil
  • 500 g salmon fillet (organic)
Spinach and mushrooms
  • 200 g baby spinach
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • aluminium grill tray
  • 1 tbsp thyme, finely chopped
  • 1 tbsp sage, finely chopped
  • 250 g brown mushrooms
  • a little olive oil
  • 1 garlic, halved crosswise
  • 1 cedar grilling plank, soaked in water for approx. 12 hrs., drained
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And that's how it's done
And that's how it's done
Miso glaze
Mix the miso paste with all the other ingredients up to and including the honey. Coat the salmon with half of the glaze, cover and marinate in the fridge for approx. 2 hrs. Set aside the remainder of the glaze.
Spinach and mushrooms
Mix the spinach with the oil and salt, transfer to the grill tray. Mix the oil with the thyme, sage and salt, add the mushrooms and mix well.
Place the salmon on the grilling plank. Brush the cut surface of the garlic with oil. Place the grilling plank with the salmon on the grill rack, place the garlic (cut side down) and the grill tray containing the spinach and mushrooms alongside.
To grill
Charcoal/gas/electric grill: Cover and grill the salmon, garlic, spinach and mushrooms over/on a low heat (approx. 150 °C, for approx. 10 mins.