A simple salmon dinner, loaded with nutrients from the salmon and the spinach, great for your skin and your bones. You can keep it low in carbs or serve with some steamed brown rice for a healthy quick week night dinner with lots of Asian flavor.
- Cook Time
- Prep Time
- 1-2 tablespoons soy sauce
- 4 teaspoons mirin
- 2 teaspoons toasted sesame oil
- 2 teaspoons sugar
- 1 teaspoon grated fresh ginger, optional
- 1 to 1½ pounds salmon filet, skinned
- 3 pounds of fresh spinach or 2 (10-ounce) bags of cleaned spinach leaves.
- 2 tablespoons of sesame seeds, toasted
- Preheat oven to 450℉. In a small bowl whisk soy sauce, mirin, sesame oil, sugar and ginger.
- Place salmon in a roasting pan. Sprinkle fish with 1 teaspoon of the soy sauce mixture and rub it over the fish.
- Roast the salmon, uncovered, for 12 minutes or until the fish can just be flaked with a fork and has changed color in the thickest part.
- Remove from the oven and keep warm by lightly placing a piece of aluminum foil over it.
- Rinse spinach leaves. With the water still clinging to them, place in a steamer and steam for 2 minutes, or until just tender. Drain.
- Place clumps of spinach on a serving platter or on plates in a fairly thin layer. Arrange salmon next to or on top of the spinach.
- Drizzle 1 teaspoon of soy sauce mixture on the salmon and pour the remaining mixture over the spinach.
- Sprinkle with toasted sesame seeds.