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Spinach-Artichoke Party Bowl with Miso-Glazed Salmon

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A flavorful and easy-to-make party bowl featuring a creamy spinach-artichoke base paired with umami-rich miso-glazed salmon. Perfect for sharing and ready in under 40 minutes.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), fresh or thawed
  • 2 tablespoons white miso paste
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 clove garlic, minced
  • 5 cups fresh baby spinach (about 150 g)
  • 1 can or jar artichoke hearts (about 14 oz / 400 g), drained and roughly chopped
  • 4 oz cream cheese, softened
  • ½ cup sour cream or Greek yogurt (120 ml)
  • ½ cup freshly grated Parmesan cheese (50 g)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional garnishes: fresh lemon wedges, chopped fresh parsley or chives, toasted pine nuts or breadcrumbs

Instructions

  1. Prepare the miso glaze: In a small bowl, whisk together white miso paste, mirin, soy sauce, honey or maple syrup, grated ginger, and minced garlic until smooth. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
  3. Add fresh baby spinach to the pan and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
  4. Transfer spinach to a medium mixing bowl. Add chopped artichoke hearts, softened cream cheese, sour cream or Greek yogurt, and grated Parmesan cheese.
  5. Mix everything together until creamy and well combined. Season with salt and freshly cracked black pepper to taste. Set aside and keep warm.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  7. Place salmon fillets skin-side down on the baking sheet. Brush each fillet generously with the miso glaze.
  8. Roast salmon in the oven for 12-15 minutes, depending on thickness, until salmon flakes easily with a fork and glaze is slightly caramelized.
  9. Spoon the creamy spinach-artichoke mixture into a large serving bowl or platter.
  10. Place the miso-glazed salmon fillets on top or alongside the base. Garnish with fresh lemon wedges, chopped parsley or chives, and toasted pine nuts if using.
  11. Serve immediately and enjoy.

Notes

If the spinach mixture is too thick after cooling, stir in a splash of milk or water to loosen it. Watch the salmon glaze closely during baking to prevent burning. The dip can be made a day ahead and reheated gently. For gluten-free, use tamari instead of soy sauce. Grilling the salmon is an alternative to roasting.

Nutrition

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

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