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Spinach-Artichoke Party Bowl with Miso-Glazed Salmon

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A comforting and impressive dish featuring a creamy spinach-artichoke base paired with umami-rich miso-glazed salmon, perfect for casual gatherings or weeknight dinners.

Ingredients

Scale
  • 10 oz (280 g) fresh spinach, washed and chopped (or frozen, thawed and drained)
  • 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (120 ml) sour cream or Greek yogurt
  • ½ cup (50 g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • ¼ tsp crushed red pepper flakes (optional)
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on or off
  • 3 tbsp white miso paste
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar or maple syrup
  • 1 tsp grated fresh ginger
  • 1 tbsp toasted sesame oil (optional)
  • Cooked rice, quinoa, or crusty bread (to serve)
  • Chopped green onions or fresh herbs (for garnish)
  • Sesame seeds (optional)

Instructions

  1. Prepare the Spinach-Artichoke Base: Heat a large skillet over medium heat. Add a drizzle of olive oil and minced garlic. Cook for about 30 seconds until fragrant but not browned. Add chopped spinach and sauté until wilted, about 3-4 minutes. Transfer to a mixing bowl.
  2. Add chopped artichoke hearts, softened cream cheese, sour cream or Greek yogurt, Parmesan cheese, salt, pepper, and red pepper flakes if using. Gently fold together until creamy and well combined. Adjust seasoning and set aside.
  3. Prepare the Miso Glaze: In a small bowl, whisk together white miso paste, mirin, soy sauce, brown sugar, grated ginger, and sesame oil until smooth. Add a splash of water if too thick.
  4. Glaze and Bake the Salmon: Preheat oven to 400°F (200°C). Place salmon fillets skin-side down on a lined baking sheet or oven-safe dish. Brush each fillet generously with miso glaze.
  5. Bake for 12-15 minutes until salmon flakes easily and has a caramelized surface. Optionally broil for 1-2 minutes for extra caramelization, watching closely to avoid burning.
  6. Assemble the Party Bowl: Spoon warm spinach-artichoke mixture into bowls or a large serving dish. Top each with a salmon fillet. Garnish with chopped green onions, fresh herbs, and sesame seeds if desired.
  7. Serve alongside cooked rice, quinoa, or crusty bread.

Notes

Drain frozen spinach and artichokes well to avoid watery base. Cook garlic gently to prevent burning. Let salmon rest after baking for tender texture. Adjust creaminess of base with milk or extra cream cheese if needed. Glaze can be made ahead to deepen flavor. For vegan version, substitute salmon with grilled tofu or tempeh and use dairy-free cream cheese and yogurt.

Nutrition

Keywords: spinach artichoke dip, miso-glazed salmon, party bowl, easy dinner, creamy spinach, umami glaze, healthy salmon recipe, quick dinner, crowd-pleaser

Find it online: https://tempotaste.com/spinach-artichoke-party-bowl-with-miso-glazed-salmon-easy-recipe/