Grilled Salmon Salad with Miso Vinaigrette

• Four 8-ounce salmon fillets, with skin
• 1 1/2 tablespoons white miso
• 5 1/2 tablespoons fresh lemon juice
• 2 1/2 tablespoons grated fresh ginger
• 1/2 teaspoon Asian sesame oil
• 1 1/2 teaspoons soy sauce
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons snipped chives
• Freshly ground pepper
• 1/2 pound baby spinach

1. Rub the salmon with 1/2 tablespoon of miso.
2. In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil.
3. Add the salmon and turn to coat; let stand for 10 minutes.
4. In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger.
5. Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil.
6. Add the chives and season with pepper.
7. Light a grill or preheat a grill pan.
8. Add the salmon, skin side down.
9. Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets.
10. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through.
11. Transfer the salmon to a plate and keep warm.
12. Arrange the spinach on a serving platter and top with the fillets.
13. Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table.

salmon, white miso, lemon juice, ginger, asian sesame oil, soy sauce, extravirgin olive oil, chives, freshly ground pepper, baby spinach

Taken from www.foodandwine.com/recipes/grilled-salmon-salad-miso-vinaigrette (may not work)