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“Miso Salmon & Mushrooms”

January 17, 2022

New Recipe From Martha Stewart & Marley Spoon

fresh ginger
5 OzJasmine Rice
2 OzBaby Bella mushrooms
1.8 OzMiso Sauce
1 PktMarin
1/2 Oz Toasted Sesame Oil
10 OzPackage of Salmon
3 OzBaby Spinach
1/4 OzMix Sesame seeds
Kosher Salt
Apple Cedar Vinegar
White Wine
Neutral Oil

Hi, Angels Working on Earth Family!

Today’s dish from Martha Stewart is “Miso Salmon & Mushrooms with Steamed Spinach & Jasmine Rice!

I would describe this dish as a little sweet with tang. The spinach and jasmine rice balance out miso and mirin. The salmon is packed with excellent protein and good fats. The flavor is rich and flaky. Spinach is an excellent source of plant protein, tender leaves, and spinach flavor. As a whole, the dish features quality fats, wholefood carbohydrates, and is seasoned with spices and herbs for a nourishing, and flavorsome dish.

Cook Rice

Cook ground beef

Cut 2 1/2 thick slices of ginger. Combine rice, ginger slices, 1 1/4 cups of water, and 1/2 teaspoon salt and bring to a boil.
Reduce heat to low, cover, and cook until rice is tender, and water is mostly absorbed for about 15 minutes.
Next, make a miso glaze.

Make Miso Glaze

Egg Noodles

Halve the mushrooms. Finely grate 1/2 teaspoon of each peel ginger and garlic. In a medium bowl combine miso sauce, sesame oil, grated garlic, and ginger. 2 tablespoons of Marin, and 1/2 teaspoon sugar.
Reserve 2 tablespoons of miso glaze in a small bowl. Add salmon and mushrooms to a medium bowl with remaining glaze and toss and coat.

Make Miso Vinaigrette

Sautee Veggies

With reserved miso glaze, whisk in 1 teaspoon each of vinegar, sugar, and neutral oil. Set miso vinaigrette aside.

Broil Salmon


Preheat broiler with rack in the top position. Line a rimmed baking sheet with aluminum foil, transfer mushrooms, and salmon, skin side down to prepared baking sheet.
Broil on top rack until mushrooms and salmon are well cooked through flipping mushrooms halfway through, 5-6 minutes total.

Make Spinach Salad

Remove and discard ginger slices from rice. Then. place spinach on top of rice. Cover and continue to cook until spinach is wilted and water is absorbed for about 4 minutes.


Serve Salmon

Fluff rice and spinach and combine. Separate salmon from the skin, if desired. Serve rice topped with salmon and mushrooms. Drizzle with miso vinaigrette and garnish with mixed sesame seeds. Love!