- Cook Time
- Prep Time
- 4 servings ServingsServings
- 1-2 tablespoons:soy sauce
- 4 teaspoons:mirin
- 2 teaspoons:toasted sesame oil
- 2 teaspoons:sugar
- 1 teaspoon:grated fresh ginger, optional
- 1 to 1/2 pounds:of 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 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. Serves 4.