Grilled Salmon Salad With Miso Vinaigrette

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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

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