Teriyaki Salmon with Garlicky Spinach

Teriyaki Salmon with Garlicky Spinach

Serves 4

Sautéed in garlic-infused sesame oil, tender baby spinach provides a lovely bed of green for these flaky teriyaki salmon fillets. Use half of the tamari sauce to bake the salmon, the other half to baste it frequently. A simple yet flavorful dish. To make the ginger juice, grate ginger over a small bowl, then squeeze it firmly to release its juice.

Ingredients: 
  • 1 cup tamari
  • 2 teaspoons ginger juice
  • 1 tablespoon mirin
  • 4 cloves garlic, finely chopped
  • 2 tablespoons agave nectar or brown rice syrup
  • 2 tablespoons toasted sesame oil
  • 1/4 teaspoon wasabi powder (optional)
  • 4 (6-ounce) skinless salmon fillets, each and 1-inch thick
  • 1 pound baby spinach
  • 1 tablespoon toasted sesame seeds
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Method: 

Preheat to 400°F. Whisk together tamari, ginger juice, mirin, half of the garlic, agave nectar, 1 tablespoon of the oil and wasabi powder in a small bowl. Arrange salmon in an oiled baking dish and pour half of the sauce over the fillets; reserve remaining sauce. Bake salmon for about 18 minutes, basting often with remaining sauce, until fillets are opaque and flake easily.

Meanwhile, prepare the spinach. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add remaining garlic and cook until golden. Add spinach and cook, stirring, until just wilted but bright green, about 3 minutes. When salmon is ready, arrange spinach on 4 plates, then top with salmon fillets. Garnish with sesame seeds and serve.

Nutritional Info: 
Per Serving:470 calories (190 from fat), 21g total fat, 3g saturated fat, 120mg cholesterol, 2290mg sodium, 19g carbohydrate (2g dietary fiber, 7g sugar), 49g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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